Servings: ten to twelve.
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.
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.
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).
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.
This is my most requested cheesecake. I add more peanut butter because I too felt like it didn’t have enough peanut butter. I also add miniature Reese’s peanut butter cups. The ganache is perfect and it tastes like a giant Reese’s.
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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