It was my 29th birthday last Monday and I asked my husband to make me a chocolate peanut butter cheesecake. He found this recipe from Mike’s Table and it was devine! He decided against the chocolate ganache as a topping and instead used some whipped cream and chocolate shavings…let’s just say the leftovers didn’t last long!
- 1 Graham cracker crust
- 24 oz cream cheese (we used two packages of light and one of regular)
- 1 cup sugar
- 3 eggs
- 1 cup heavy cream
- juice of 1/2 lemon
- 1 Tbsp vanilla extract
- 3 oz bittersweet chocolate
- 1 Tbsp cocoa powder
- 1/3 cup peanut butter
- 1 Tbsp honey
- First, prepare the graham cracker crust. To me, cheesecake needs a crust up the sides as well as on the bottom, but that’s a personal taste thing. Drape your crust according to your preference and bake it blind for about 15 minutes at 325°F.
- Let the cream cheese come to room temperature for about an hour. Then, in the bowl of a stand mixer, beat the cream cheese and sugar until lighter in texture. Add the eggs one at a time, beating in between each addition. Finally, add the cream, lemon juice, and vanilla, beating them all in. Scrape the sides of the bowl and beat some more. The batter should be silky smooth and reasonably thick.
- Now, divide the batter evenly into three bowls. Leave one plain.
- In the second, the flavor is peanut butter. Add the batter, peanut butter, and honey to the bowl of the stand mixer. Beat it well and set aside.
- In the third, the flavor will be chocolate. Melt the bittersweet chocolate chunks (30 seconds in microwave, stir, repeat until melted) and give it 30 seconds to cool down a bit (we melted ours on the stove in a bowl over a pot of boiling water instead). Beat the melted chocolate and cocoa powder into the batter (in the bowl of the stand mixer, of course).
- With all three flavors ready, now all that remains is to assemble the cheesecake. The order you choose, doesn’t matter, but into the graham cracker crust, I poured the chocolate batter, smoothed it out, then the plain, and finally, the peanut butter batter. Give the pan a tap in case there’s any air bubbles trapped in there (you don’t want them).
- Now, set a pan (larger than your cheesecake pan) in the oven (which is at 350°F) and fill it with water. You want to bake the cheesecake in the water bath for 45-55 minutes (you want the center to have some jiggle to it, still). The water bath tempers the heat of the oven, helping to prevent your cheesecake from cracking. Once time is up, kill the heat, but leave the cheesecake in the oven for an hour more before you remove it and let it cool down on the countertop. Once cooled down, let it sit in the fridge overnight before you grab your self a slice.
- Optionally, now is a good time to top your cake with some ganache, but trust me, you’ll love it with or without. Enjoy!