Servings: 8 slices
Calories: 367kcal
Cost: $20
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- Springform Pan
- Oven Thermometer
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted unsalted butter
- 2 pounds cream cheese, softened
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, then press into the bottom of a springform pan.
- In a large bowl, beat softened cream cheese until silky smooth, then add eggs, sugar, sour cream, and vanilla extract. Mix until well combined. Stir in peanut butter and chocolate chips.
- Pour the cheesecake filling into the prepared crust and smooth the top with a spatula. Bake for 55-60 minutes until the edges are lightly browned and the center is slightly jiggly.
- Heat heavy cream in a small saucepan until simmering, then remove from heat and stir in chocolate chips until smooth.
- Spread the ganache over the cooled cheesecake evenly.
- Refrigerate the cheesecake for at least 4 hours or until fully set before slicing and serving.
Notes
For a unique twist, try using crushed digestive biscuits instead of graham crackers for the crust. You can substitute peanut butter with almond butter or cashew butter for different flavors. This cheesecake can be prepared a day in advance, and the flavors deepen overnight. Don’t forget to let the cheesecake cool before covering it to avoid condensation. Enjoy your decadent treat with a drizzle of extra peanut butter or a sprinkle of chopped peanuts for an extra touch!
Nutrition
Calories: 367kcal | Carbohydrates: 30g | Protein: 8g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 320mg | Potassium: 145mg | Fiber: 1g | Sugar: 18g | Vitamin A: 800IU | Calcium: 70mg | Iron: 1mg
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