Chocolate Peanut Butter Cheesecake

Chocolate Peanut butter cheesecake

Yield: serves 16
Time: 6 hours includes chilling


Chocolate Crust
4 1/2 ounces (128 grams) chocolate graham crackers, crushed or processed into fine crumbs
1/4 cup (50 grams) packed dark brown sugar
3 1/2 tablespoons (50 grams) butter
3 ounces (85 grams) dark chocolate, chopped
Fudge Layer
1 cup (235 ml) heavy cream
12 ounces (340 grams) dark chocolate, chopped
2 tablespoons (30 grams) smooth peanut butter
Cheesecake Layer
2 8-ounce packages (455 grams) cream cheese, room temp
1 1/4 cups (320 grams) smooth peanut butter, room temp
1 cup (200 grams) granulated sugar
3/4 cup (180 grams) sour cream
3 large eggs
2 teaspoons (10 ml) vanilla extract
Ganache Topping
1/3 cup (80 ml) heavy cream
4 ounces (113 grams) dark chocolate, chopped
1 tablespoon (15 grams) brown rice syrup or corn syrup
Pinch of salt


chocolate crust: Double-wrap outside of a 9-inch springform with 3-inch high sides with heavy-duty aluminum foil. In a bowl, mix graham crackers and brown sugar. In a heat proof bowl, melt together chocolate and butter and stir until smooth. Mix chocolate into crumbs until mixture sticks together. Transfer crumbs to prepared pan and press crumb mixture evenly over bottom of pan and up the sides about 1 inch. Chill crust until next step.

fudge layer: Place chopped chocolate in a bowl. Bring cream to simmer in a saucepan. Pour over chocolate and whisk until chocolate is melted. Add peanut butter and whisk again until mixture is smooth. Pour into bottom of chilled crust and spread in an even layer. Place in freezer while preparing cheesecake layer (or a minimum of 20 minutes).

Heat oven: To 325°F.

cheesecake layer: Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well-blended. Beat in sour cream, then eggs, one at a time, and vanilla just until smooth. Pour over fudge layer that has set in the freezer.

Place foil-wrapped springform pan in a roasting pan large enough to hold it. Fill roasting pan with enough hot water to come 1-inch up the sides of the springform and carefully transfer to middle oven rack.

Bake cake until slightly firm to the touch and the top appears dry, about 75 to 90 minutes (the center two inches should only move slightly when pan is gently shaken, or when internal temperature reaches 150F).

Transfer cheesecake to rack in the fridge until fully cool, at least three hours. Remove foil from outside cheesecake pan. Run a knife around inside of pan to loosen the cheesecake. Unhinge the sides. Remove from base and place on serving platter

ganache topping: Place chocolate, syrup and salt in a bowl, Heat cream in a small saucepan until simmering. Pour over chocolate mixture and whisk until smooth. Pour onto chilled cheesecake and spread to the edges. Store in Refrigerator. Remove from fridge 30 minutes before serving

Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




Sold Out