If you like chocolate and peanut butter this chocolate cheesecake is perfect for you! It’s made of a peanut chocolatey crust filled with chocolate cheesecake filling; all topped with chocolate ganache and peanut butter cream decoration.
As a cheesecake lover, this cheesecake has become one of my top favorite cheesecake recently. It’s super chocolatey, dense and rich, and the shiny chocolate ganache at the top makes it so festive and even more yummy. The addition of peanut butter cream makes it festive and you really should give it a try.
This chocolate cheesecake is definitely a MUST for chocolate and peanut butter addicts such as myself. Don’t let it’s look to mislead you – it’s actually pretty simple and easy to make, and the result is so delicious, creamy and perfect for Shavuot or for any other occasion.
Chocolate Cheesecake with Peanut Butter Cream
For the crust:
- 120 grams chocolate biscuits or graham cracker
- 25 grams (1/4 cup) roasted peanuts
- 75 grams (1/3 cup) melted butter
- 1/2 tsp. cocoa powder
For chocolate and cheese filling:
- 150 grams dark chocolate
- 75 ml. (1/3 cup) heavy cream
- 500 grams (2 cups) 9% fat white cheese or sour cream
- 225 grams (1 pack) cream cheese
- 150 grams (3/4 cup) sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 5 large eggs
- 1 tbsp. cocoa powder
- 1 tbsp. all-purpose flour
For chocolate ganache:
- 100 grams dark chocolate
- 125 ml. (1/2 cup) heavy cream
For peanut butter cream:
- 125 ml. (1/2 cup) heavy cream
- 50 grams (2 tbsp.) smooth peanut butter
- 1 tsp. instant vanilla pudding powder
- 1 tbsp. powdered sugar
- Peanut butter chips
Preheat oven to 170c degrees and grease the pan.
In a food processor with a steel blade grind peanuts and biscuits to a fine powder.
Add melted butter and cocoa powder and blend until incorporated.
Transfer the mixture into the pan and press tightly to the bottom creating a base.
Bake for about 8-10 minutes. Cool slightly at room temperature.
Chocolate and cheese filling:
Chop the chocolate and put in a bowl.
Add heavy cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
Add white cheese (or sour cream), cream cheese, sugar, vanilla and salt and beat until smooth.
Add the eggs one at a time, while predating between additions.
Add cocoa and flour and stir until they are assimilated into the batter.
Pour the batter onto the baked base, lower the oven temperature to 150c degrees and bake for 60-75 minutes, or until the cake is set at the edges, but still slightly soft in the center.
Switch off the oven and cook the cake inside completely.
Cool the cake in the refrigerator for 4-5 hours or until it is completely cold.
Transfer the cake to a serving dish.
Chop the chocolate and put in a bowl. Add heavy cream and solvents together in the microwave or over double boiler, until everything is melted and the ganache is smooth and shiny.
Pour the ganache over the cake and let it drip a little on the sides.
Peanut Butter Cream:
In a bowl of an electric mixer whip cream, peanut butter, cream stabilizer and powdered sugar until stable cream forms.
Transfer the cream into a pastry bag fitted with serrated 2 cm pipe tip and pipe small mounds of peanut butter cream on top of the cake.
Decorate with peanut butter chips and serve.
- Keep the cake in a closed container in the refrigerator for up to 5 days.
- Instead of peanuts you can use any other type of nut you like.
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