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Shilpa

Peanut Butter Cheesecake

This rich and creamy Peanut Butter Cheesecake features a crunchy chocolate cookie crust, a velvety peanut butter filling, and a decadent chocolate butter ganache topping. It's perfect for celebrations or indulgent treats.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Chilling time 6 hours
Total Time 7 hours 50 minutes
Servings: 8 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Crust
  • 200 g Chocolate sandwich cookies 20 cookies
  • 50 g Melted Butter (unsalted) 3½ tbsp
  • 12 g Brown Sugar 1 tbsp
For the Filling
  • 600 g Cream Cheese(room temperature) 2 ⅔ cups
  • 150 g Sugar ¾ cup
  • 80 g Yogurt (room temperature) ⅜ cup
  • 100 g Heavy cream (room temperature) ½ cup
  • 172 g Peanut Butter ⅝ cup
  • 3 large Eggs (room temperature)
  • 10 g Cornstarch/Cornflour 1 tbsp
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
For the Topping
  • 70 g Dark chocolate (chopped) ½ cup
  • 60 g Hot cream ¼ cup
  • 10 g Peanut Butter 1 tbsp
  • 20 g Hot cream 1½ tbsp
  • Roasted peanuts for garnish – 2 tbsp

Method
 

Prep
  1. Preheat your oven to 180°C (350°F).
  2. Tightly wrap at least 3 layers of aluminium foil on the bottom and sides of a 7.5-inch springform pan. Set aside.
Prepare the Crust
  1. Remove the cream from the sandwich cookies.
  2. Crush the chocolate cookies into fine crumbs. Combine with melted butter and brown sugar until the mixture resembles wet sand.
  3. Press the crumbs firmly into the bottom of a 7.5-inch springform pan. Bake for 8–10 minutes. Cool completely.
Make the Filling
  1. Beat cream cheese and sugar on medium speed until smooth.
  2. Add yogurt, cream, and peanut butter; mix well.
  3. Beat in eggs, one at a time, until fully incorporated. Add cornflour, salt, and vanilla extract.
Assemble and Bake
  1. Pour the filling onto the cooled crust. Smooth the surface.
  2. Place the pan in a larger roasting pan and pour in boiling water around 1-inch up the springform pan.
  3. Bake at 160°C (320°F) for 90 minutes. Let cool in the oven with the door ajar for 1 hour, then cool to room temperature before refrigerating.
Add the Topping
  1. Make chocolate ganache by mixing hot cream with chopped dark chocolate.
  2. Make peanut butter ganache by combining peanut butter and hot cream.
  3. Spread chocolate ganache on the cheesecake, dollop peanut butter ganache, and swirl. Garnish with roasted peanuts.
Chill and Serve
  1. Refrigerate for at least 6 hours or overnight. Slice and serve.

Notes

Notes:-
Storage instructions:
  1. Fridge: Store covered for up to 5 days.
  2. Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
Make-Ahead Tip: Make a day ahead. Simply add the topping before serving.
Tips:
  1. Wrap the pan with foil paper to prevent leakage.
  2. Remove cream from cookies to prevent leakage.
  3. The base should be completely cooled before pouring filling.
  4. Use room temperature ingredients.
  5. Don’t over-mix the batter
  6. A water bath is used to prevent cracks.
  7. Prevent seeping in and leaking while filling the water bath.
  8. For clean pieces dip the knife in hot water before each cut.