Sarah's Choco Peanut Cheesecake

Indulge in the decadent glory of *Sarah's Choco Peanut Cheesecake*, a show-stopping dessert that combines creamy, peanut-butter-infused cheesecake with a rich chocolate ganache topping. This masterpiece starts with a buttery chocolate cookie crust that sets the stage for layers of luscious flavor. The velvety filling, accented with tangy sour cream and a hint of vanilla, is baked to perfection and smothered in a glossy chocolate ganache, creating a luxurious finish. Finally, a sprinkle of roasted peanuts adds a delightful crunch and nutty aroma, rounding out this irresistible treat. Perfect for peanut butter and chocolate lovers, this cheesecake makes an elegant centerpiece for celebrations or a satisfying indulgence any day. With approachable techniques and a recipe optimized to ensure success, treat yourself to a slice of dessert heaven!

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 25 pieces chocolate sandwich cookies
• 6 tablespoons unsalted butter
• 24 ounces cream cheese
• 1.25 cups granulated sugar
• 1 cup smooth peanut butter
• 0.5 cup sour cream
• 2 teaspoons vanilla extract
• 4 pieces large eggs
• 1.5 cups semi-sweet chocolate chips
• 0.75 cup heavy cream
• 0.5 cup chopped roasted peanuts

Directions

Step 1

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Step 2

Prepare the crust: Pulse the chocolate sandwich cookies in a food processor until finely crushed. Add the melted butter and pulse again until the mixture resembles wet sand.

Step 3

Press the cookie mixture evenly into the bottom of the springform pan. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.

Step 5

Add the peanut butter, sour cream, and vanilla extract, beating until fully combined. Scrape down the sides of the bowl as needed.

Step 6

Add the eggs, one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix.

Step 7

Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Step 9

Remove the cheesecake from the oven and allow it to cool to room temperature. Then cover it and refrigerate for at least 4 hours, or preferably overnight.

Step 10

Make the chocolate ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour it over the chocolate chips in a heatproof bowl and let it sit for 2-3 minutes, then stir until smooth and glossy.

Step 11

Spread the ganache over the chilled cheesecake, letting it drip down the sides for a decorative effect.

Step 12

Sprinkle the chopped roasted peanuts over the top of the ganache.

Step 13

Refrigerate the cheesecake for an additional 15-30 minutes to set the ganache before serving.

Step 14

Carefully release the cheesecake from the springform pan, slice, and enjoy!

Nutrition Facts

Serving size	(2955.5g)

Amount per serving	% Daily Value*
Calories	12244.3

Total Fat 810.6g	0%
Saturated Fat 354.7g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1854.7mg	0%
Sodium 7002.1mg	0%
Total Carbohydrate 1168.1g	0%
Dietary Fiber 64.1g	0%
Total Sugars 789.6g
Protein 187.2g	0%

Vitamin D 160IU	0%
Calcium 1239.5mg	0%
Iron 48.3mg	0%
Potassium 2993.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 5.9%

Carbs: 36.7%