Chocolate-Peanut Butter Cheesecake

Chocolate-Peanut Butter Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup finely ground chocolate wafer cookies (4 ounces)

  • 2

    Tbsp unsalted butter, melted

  • 2

    Tbsp sugar

  • Filling:

  • 4

    ounces semisweet chocolate finely chopped

  • 4

    packages (8 ounces each) cream cheese, room temperature

  • cups sugar

  • pinch of coarse salt

  • 1

    Tsp pure vanilla extract

  • 4

    large eggs, room temperature

  • ½

    cup smooth peanut butter

  • chocolate glaze:

  • 4

    ounces bittersweet chocolate, finely chopped ¾ cup

  • 3

    Tbsp unsalted butter, cut into small pieces

  • 1

    Tbsp whole milk

  • 2

    tsp light corn syrup

Directions

1. Crust: Preheat oven to 325. wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray. and line with parchment paper. spray parchment paper. 2. Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack. 3. Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy. about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs 1 at a time, beating just until combined after each addition. 4. Divide cream cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gentlly on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used. 5. Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refridgerate cake in a pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down sides. Chocolate glaze: Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup, use immedediately.


Nutrition

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