If you like chocolate cheesecake – you’re gonna love this chocolate and peanut butter cheesecake pie! It’s made of a buttery, golden crust filled with peanut butter, cream cheese cheesecake batter and milk chocolate ganache.
Peanut butter lovers will fall for this pie, and cheesecake addicts will say WOW. It’s easy to make and so delicious – one of the most surprising pies you can make!
Chocolate and Peanut Butter Cheesecake Pie
For the crust:
- 180 grams all-purpose flour
- 100 grams cold butter cut into cubes
- 50 grams sugar powder
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg
- 1-2 tbsp. cold water if necessary
For cream cheese and peanut butter filling:
- 3-4 heaping tablespoons of peanut butter
- 210 grams cream cheese
- 250 ml. cold heavy cream
- 2 tbsp. sugar powder
- 1 tsp. vanilla extract
- 1 tsp. cream stabilizer of instant vanilla pudding mix
For milk chocolate ganache:
- 150 grams milk chocolate chopped
- 100 ml. heavy cream
- Chopped roasted peanuts for garnish
In a food processor with a steel blade put flour, butter, sugar powder, vanilla and salt, and process until crumbly.
Add the egg and continue to process until the dough clumps. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough about 3-4 mm thick, and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-15 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 10-15 minutes or until it is golden brown.
Cool completely at room temperature.
Cream cheese and peanut butter filling:
Slightly heat the peanut butter in the microwave so that it is easy to spread, and spread a thin layer on top of the crust.
In a bowl of a mixer whip cream cheese, heavy cream, sugar powder, vanilla and stabilizer until creamy and stable.
Pour the cream over peanut butter layer, and smooth the top.
Freeze the pie for about an hour to set.
Milk chocolate ganache:
Put the chocolate in a bowl and add in the cream.
Melt in the microwave or over double-boiler, until everything is melted and mixture is smooth.
Pour the ganache over the cheese filling.
Decorate with chopped peanuts and serve.
- Keep the pie in the refrigerator for up to 4-5 days.
- You can decorate the pie with chopped chocolate, cocoa beans or any other nut you like.
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