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Peanut Butter Chocolate Chip Cheesecake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

Sinfully smooth peanut butter chocolate chip cheesecake is the perfect dessert idea for you Mother’s Day dinner this year.

Ingredients

  • FOR THE GRAHAM CRUST:
  • 3 cups Graham Cracker Crumbs
  • ½ cups Butter, Melted
  • ¼ cups Granulated Sugar
  • FOR THE CHEESECAKE:
  • 3 packages (8 Oz Packages) Cream Cheese
  • 1 cup Granulated Sugar
  • 3 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cups Peanut Butter, Melted
  • 2 Tablespoons Whipping Cream
  • 3 Tablespoons Cornstarch
  • 2 cups Chocolate Chips
  • FOR THE CHOCOLATE GANACHE AND PEANUT BUTTER DRIZZLE:
  • 1 cup Finely Chopped Dark Chocolate
  • ¼ cups Whipping Cream
  • ¼ cups Peanut Butter

Preparation

Preheat the oven to 325 F.

In a medium-sized bowl, combine graham wafer crumbs, melted butter, and sugar. Stir until well combined. Press the graham crumb mixture into the bottom of a 9″ spring form pan. Set aside.

In a large bowl using the paddle attachment of your mixer, cream together the cream cheese and sugar until well combined. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the vanilla extract and mix well.

In a small microwave safe dish, melt the peanut butter for 20 – 30 seconds until it turns liquid and then stir until smooth. With the mixer running on low speed, add the melted peanut butter to the cheesecake batter, then add the whipping cream.

Turn the mixer to medium speed and beat the mixture for several minutes (3 to 4) to incorporate some air into the batter. Add the cornstarch and beat for an additional 2 to 3 minutes. Stir in the chocolate chips. Pour the cheesecake filling over the graham crumb base, smoothing the top with an offset spatula or knife.

In a shallow baking dish (I used a 9″x12″ glass dish) add about 1″ of water. Place the water filled dish on the bottom rack of the oven. Place the cheesecake on the middle rack of the oven and bake it for 1 hour to 1 hour 15 minutes (depending on your oven) or until the center of the cheesecake is very slightly jiggly, or almost completely set. The cheesecake will continue to bake slightly once removed from the oven, but make sure you don’t remove the cheesecake too soon. Cool the cheesecake on a wire rack.

Once cooled to room temperature, refrigerate the cheesecake for several hours or overnight to set it completely. When ready to decorate the cheesecake, remove it from the spring form pan and set it aside on your serving platter.

To make the chocolate ganache, put the finely chopped dark chocolate into a small bowl. Heat the whipping cream in a small microwave safe dish for 25 – 30 seconds, or until just before boiling. Pour the hot whipping cream over the chocolate and stir until smooth and shiny. Pour the chocolate ganache over the cheesecake and use an offset spatula or a knife to spread the chocolate over the surface of the cheesecake. Leave the ganache to set before adding the peanut butter drizzle.

In a small microwave safe bowl, melt the peanut butter (20-30 seconds in the microwave) and drizzle it over the cooled ganache layer.

The cheesecake can also be frozen by tightly wrapping with plastic wrap.

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Profile photo of Jim

Jim on 10.31.2014

I made this cheesecake at the request of a friend. She took it to work and I never got to try it.
The recipe doesn’t specify what chips to use, so I used the normal semi-sweet. My friend said I should have used milk chocolate chips, but her co-worker said it was perfect the way it was and actually commissioned me to make another one just like it for her birthday.
It also didn’t specify what kind of chocolate to use for the ganache. I used some Ghiradelli dark chips and some Ghiradelli dark bar. I guess it came out OK. Chips and bars can be quite different, but I know ganache can use chips.
I also used natural unsweetened peanut butter. Jif or Skippy would have been much sweeter. I asked my friend if I should have used sweeter peanut butter, but she thought it was the chips that should be sweeter.
Also, to make the crust look like the picture it only takes HALF the crust ingredients. I put the crust on just the bottom of the pan as stated and it was almost an inch thick! I took out 1/3 and spread it all the way up the sides of the 9″ pan to make it look like the picture. Big fail there, recipe!
So I’d give this lazy recipe a 3, but because everybody seemed to like how I made it, I decided to give it a 4 of 5.
A 5-star recipe should allow a novice baker to make something perfect the first time, without having to guess what kind of chocolate to use or whether to use salted or unsalted butter.

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