The Pioneer Woman Tasty Kitchen
Profile Photo

Double Chocolate Peanut Butter Cheesecake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Double chocolate peanut butter cheesecake.

Ingredients

  • FOR THE CRUST:
  • 1 cup Oreo Cookie Crumbs
  • 2 Tablespoons Unsalted Butter, Room Temperature
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Smooth Peanut Butter
  • ½ cups Brown Sugar
  • 1 whole Egg
  • 2 Tablespoons Heavy Cream
  • ½ teaspoons Vanilla Extracct
  • FOR THE TOPPING:
  • 3-⅝ ounces, weight Dark Chocolate, Chopped Into Small Pieces
  • ¼ cups Heavy Cream
  • 1 cup Peanuts, Toasted And Roughly Chopped

Preparation

Preheat oven at 350 F. Grease a 7-inch springform pan.

Make the crust by mixing all the crust ingredients together in a food processor or with a fork. Press the mixture into the bottom of the springform pan. Bake crust for 5 minutes. Set pan aside on a rack to cool. Turn down oven temperature to 250 F.

To prepare filling: In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and peanut butter on medium speed until smooth. Add brown sugar and beat to combine. Then add egg, heavy cream and vanilla extract. Mix for 2 minutes or until well blended.

Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter. Bake for 45 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.

Then turn off the oven with the door slightly opened and let the cheesecake sit in the oven to cool completely, at least an hour. Then remove it from the oven and put it into the refrigerator to chill for at least 4 hours, or preferably overnight.

Before serving, leave the cake at room temperature for 30 minutes. For the topping, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

Pour the ganache on top of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. Sprinkle toasted peanuts on top as garnish.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Lemon Cake
Profile Photo by Adina Beck in Desserts
My favorite lemon cake: soft, moist and just wonderful.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


German Chocolate Cake
Profile Photo by Veronika in Desserts
What can be better than a homemade cake on your Birthday?...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Black Bean Cake with Strawberry Compote
Profile Photo by sugarlovespices in Desserts
So extremely moist and chocolaty that you may wonder where the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Cinnamon-Almond Sheet Cake
Profile Photo by C. L. ( Cheryl ) "Cheffie Cooks" Wiser in Desserts
Great for a large gathering for a BBQ or summer holiday.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Rhubarb Coffee Cake
Profile Photo by Peter - from "Feed Your Soul Too" in Desserts
A breakfast cake sweetened naturally with rhubarb.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy