Peanut Butter and Chocolate Cheesecake with Chocolate Ganache

16 May


This dessert needs no introduction. It’s like a giant Reese’s Peanut Butter Cup… Mmmm… Oh so delicious and decadent.

Peanut Butter and Chocolate Cheesecake with Chocolate Ganache


    • 1 cup finely crushed crunchy chocolate cookies (4 ounces)
    • 2 tablespoons unsalted butter, melted
    • 2 tablespoons sugar
    • 4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
    • 4 packages (8 ounces each) cream cheese, room temperature
    • 1 1/2 cups sugar
    • Pinch of coarse salt
    • 1 teaspoon pure vanilla extract
    • 4 large eggs, room temperature
    • 1/2 cup smooth peanut butter
    • 4 ounces bittersweet chocolate (61 percent to 70 percent cacao), finely chopped (3/4 cup)
    • 3 tablespoons unsalted butter, cut into small pieces
    • 1 tablespoon whole milk
    • 2 teaspoons light corn syrup
  • Directions:
  • Preheat oven to 325 degrees. Spray 9″ springform pan with non-stick vegetable oil spray.
  • Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
  • Melt semisweet chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
  • Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle chocolate filling directly on top of peanut butter filling.
  • Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake.
  • For the ganache, melt bittersweet chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.

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