Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Discover the ultimate indulgence with this Chocolate Peanut Butter Cheesecake, a perfect blend of crunchy pretzels, creamy peanut butter, and rich chocolate. Whether you’re looking to impress at a dinner party or just treat yourself, this cheesecake promises to deliver on both flavor and texture.

Ingredients:

Crust:

• 2 cups pretzel crumbs
• ¾ cup butter, melted

Cheesecake:

• 150 grams chopped chocolate (a scant 1 cup)
• 1½ cups heavy whipping cream (divided)
• 3 packages cream cheese (250 grams or 8 oz each)
• 1¾ cups powdered icing sugar
• ¼ cup smooth peanut butter
• 1 teaspoon vanilla

Garnishes:

• 2 tablespoons chopped chocolate
• 1 tablespoon cream
• Chopped peanuts
• Chopped pretzels
• Homemade whipped cream

Directions:

1. Prepare the crust: Combine pretzel crumbs and melted butter. Press the mixture firmly into the bottom of a 9″ Springform pan lined with parchment or wax paper. This ensures easy removal after the cheesecake has set.
2. Melt the chocolate: In a medium bowl, combine the chocolate and ½ cup of cream. Melt in the microwave in 15-20 second intervals, stirring well each time to prevent overcooking. Set aside to cool slightly.
3. Mix the cheesecake batter: In a large bowl, beat the cream cheese until smooth. Add the powdered icing sugar, peanut butter, and vanilla, and continue beating until the mixture is smooth and fluffy, about 2-3 minutes on high speed. Blend in the melted chocolate.
4. Whip the cream: In a separate bowl, beat the remaining 1 cup of cream to stiff peaks. Gently fold or beat this into the cream cheese mixture on low speed until fully incorporated.
5. Assemble: Spread the cream cheese mixture evenly over the prepared crust. Refrigerate for at least 8 hours, or overnight, to ensure it sets properly.
6. Garnish: Melt 2 tablespoons of chocolate with 1 tablespoon of cream and drizzle over the chilled cheesecake. Sprinkle with chopped peanuts and pretzels for added crunch.
7. Serve: Keep the cheesecake refrigerated until ready to serve. For a summer treat, store in the freezer and serve partially frozen.

Nutritional Information:

• Calories: 450 kcal per serving
• Servings: 12

Preparation Overview:

• Prep Time: 20 minutes
• Refrigeration Time: 8 hours
• Total Time: 8 hours 20 minutes

This Chocolate Peanut Butter Cheesecake is not just a dessert; it’s a decadent experience that balances sweet, salty, and creamy elements in every bite. Enjoy it as a special treat that’s sure to wow your guests or as a personal indulgence. Perfect for any occasion, it’s a versatile recipe that’s as enjoyable to make as it is to eat.

Chocolate Peanut Butter Cheesecake

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• Author: Dulcia
• Total Time: 8 hours 20 minutes
• Yield: 12 1x

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Ingredients

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Crust:

2 cups pretzel crumbs
¾ cup butter, melted
Cheesecake:

150 grams chopped chocolate (a scant 1 cup)
1½ cups heavy whipping cream (divided)
3 packages cream cheese (250 grams or 8 oz each)
1¾ cups powdered icing sugar
¼ cup smooth peanut butter
1 teaspoon vanilla
Garnishes:

2 tablespoons chopped chocolate
1 tablespoon cream
Chopped peanuts
Chopped pretzels
Homemade whipped cream

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Instructions

For the crust, combine pretzel crumbs and melted butter. Press firmly into the bottom of a 9″ Springform pan lined with parchment or wax paper for easy removal.
In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Be careful not to overcook! Set aside to cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar, peanut butter, and vanilla until smooth and fluffy, about 2-3 minutes on high speed. Add melted chocolate and beat until combined.
In a separate bowl, beat remaining 1 cup cream on high to stiff peaks. Add to cream cheese mixture and fold in with a spatula or beat in on low speed.
Spread cream cheese mixture into the prepared crust and refrigerate at least 8 hours or overnight.
To garnish, melt 2 tablespoons chocolate with 1 tablespoon cream in the microwave on high in 15-20 second intervals, stirring each time. Let cool to room temperature, then drizzle over the cheesecake.
Sprinkle with chopped peanuts and pretzels as desired.
Store leftovers in the refrigerator for 5-7 days or in the freezer for 2-3 months. Thaw in the fridge before serving or leave partially frozen for a cool summer treat!

• Prep Time: 20 minutes
• Refrigeration Time: 8 hours

Nutrition

• Calories: 450 kcal