Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- 9-inch springform pan
- Bain-marie setup (roasting pan and hot water)
Ingredients
- 1 cup chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons peanut butter (optional, for swirl effect)
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine chocolate cookie crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan.
- Bake the crust for 10 minutes and let cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add peanut butter and mix until fully combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Fold in sour cream and heavy cream until the batter is silky and lump-free.
- Pour the cheesecake batter over the cooled crust and smooth it out with a spatula.
- Place the springform pan inside a larger roasting pan and fill with hot water halfway up the sides.
- Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Once cooled, bring to room temperature, cover with plastic wrap, and refrigerate for at least 6 hours, preferably overnight.
- For the ganache, heat heavy cream until warm and pour over chocolate chips; stir until smooth.
- Spread the ganache over the chilled cheesecake and optionally swirl with peanut butter.
- Remove the sides of the springform pan, slice, and serve chilled.
Notes
Use room-temperature ingredients for a smoother batter.
Don’t skip the bain-marie step—it’s crucial for a crack-free cheesecake.
Garnish with fresh berries for color and contrast.
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making it even better the next day. Freeze individual slices in plastic wrap for up to 2 months for a tasty treat anytime!
Nutrition
Calories: 350kcal | Carbohydrates: 29g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 230mg | Potassium: 220mg | Fiber: 2g | Sugar: 15g | Vitamin A: 400IU | Calcium: 80mg | Iron: 1mg
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