Creamy Peanut Butter Cheesecake with Chocolate Ganache
A no bake cheesecake with a chocolate cookie crust, peanut butter filling, and chocolate ganache.
Equipment
- 9-inch springform pan
- Food processor
- Electric mixer
Ingredients
Main Ingredients
- 45 chocolate sandwich cookies finely crushed
- 8 tbsp salted butter melted
- ½ cup heavy cream very cold
- 24 oz cream cheese softened, full fat
- 1 cup powdered sugar plus 1/2 cup more
- 1 cup creamy peanut butter
- ¾ cup sour cream full fat, room temperature
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips coarsely chopped, for the ganache
- ⅓ cup heavy whipping cream for the ganache
- ½ cup peanut butter cups chopped, optional, for garnish
- ¼ cup chopped peanuts optional, for garnish
Instructions
Cooking
- Crust. Crush the cookies to fine crumbs, mix with the melted butter, press into a 9 inch springform pan, and chill.
- Whip. Whip the cold cream until stiff peaks form.
- Filling. Beat the cream cheese until fluffy, then add the powdered sugar, peanut butter, sour cream, and vanilla.
- Chill. Fold in the whipped cream, spread into the crust, and refrigerate for at least 4 hours.
- Ganache. Pour the hot cream over the chocolate, let it stand 1 minute, stir smooth, cool slightly, and spread over the top.
- Finish. Chill 30 more minutes, then add the candies, peanuts, and optional drizzle.
Notes
Substitutions: Use graham crackers or vanilla wafers for the crust.
Tips: Soften the cream cheese, chill for at least 4 hours, and slice with a hot knife. Nutrition does not include the optional garnishes or peanut butter drizzle.
Storage: Refrigerate covered for up to five days.