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Chocolate Peanut Butter Cup Cheesecake

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Serves ten to twelve.

  • by Abigail Johnson Dodge from Fine Cooking
    Issue 104

Like the classic chocolate and peanut butter pairing? You'll love this cheesecake, with creamy peanut butter filling between a chocolate crumb crust and luscious chocolate ganache topping. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:
  • 8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
For the filling:
  • 3 8-oz. packages cream cheese, at room temperature
  • 3/4 cups sour cream
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1/3 cup creamy peanut butter
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
For the ganache topping:
  • 3 oz. chopped semisweet or bittersweet chocolate
  • 5 Tbs. unsalted butter
  • 1 Tbs. light corn syrup
Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the peanut butter and vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).

Top and serve:

In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the chocolate ganache on the cheesecake and spread evenly.

To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Make Ahead Tips

To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.

Photo: Thomas Allen

It has a wonderful peanut butter taste and the chocolate grananche was perfect. I got rave reviews for this!

It had a good texture. However, the crust was a bit crumbly, and the cheesecake itself could have used more peanut butter flavor. Overall, this was a good recipe though.

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