Chocolate Peanut Butter Cheesecake

Chocolate peanut butter cheesecake is a decadent and indulgent dessert that combines the rich flavors of chocolate, creamy peanut butter, and smooth cheesecake. Here's a recipe to guide you in making this delicious treat:

Ingredients:

For the crust:

• 1 ½ cups chocolate cookie crumbs (such as chocolate graham crackers or chocolate sandwich cookies)
• 1/4 cup unsalted butter, melted

For the filling:

• 24 ounces (680g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

For the chocolate ganache:

• 1 cup heavy cream
• 8 ounces (226g) semisweet or bittersweet chocolate, finely chopped

For the peanut butter drizzle:

• 1/4 cup creamy peanut butter
• 2 tablespoons powdered sugar
• 2-3 tablespoons milk

Optional toppings:

• Chopped peanuts
• Chocolate shavings

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
2. In a bowl, combine the chocolate cookie crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan to form the crust. Place the pan in the refrigerator while you prepare the filling.
3. In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.
4. Add the granulated sugar and continue to beat until well combined.
5. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed.
6. Stir in the vanilla extract until evenly distributed.
7. Pour the filling over the crust in the springform pan, spreading it out evenly.
8. Place the cheesecake in the preheated oven and bake for about 60-70 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges to loosen it from the sides of the pan. Allow it to cool completely on a wire rack.
10. Once the cheesecake has cooled, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and shiny. Let the ganache cool for a few minutes.
11. Pour the cooled ganache over the top of the cheesecake, spreading it evenly with a spatula. Place the cheesecake in the refrigerator to allow the ganache to set for about 1 hour.
12. In a small bowl, whisk together the peanut butter, powdered sugar, and milk to create the peanut butter drizzle. Add more milk if needed to achieve a pourable consistency.
13. Drizzle the peanut butter mixture over the chilled cheesecake, creating a decorative pattern.
14. If desired, sprinkle chopped peanuts or chocolate shavings on top for added texture and presentation.
15. Return the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to set completely.
16. Before serving, carefully remove the sides of the springform pan.

Slice and serve the chocolate peanut butter cheesecake, and enjoy the luscious combination of flavors and textures. It's a perfect treat for chocolate and peanut butter lovers!