Chocolate-Peanut Butter Cheesecake with Chocolate Glaze
- Comments()
- Prep Time 1 hour
- Total Time 9 hours
- Yield Serves 10 to 12
Ingredients
Crust
- Vegetable-oil cooking spray
- 1 cup finely ground chocolate wafer cookies (4 ounces)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Filling
- 4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
- 4 packages (8 ounces each) cream cheese, room temperature
- 1 1/2 cups sugar
- Pinch of coarse salt
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- 1/2 cup smooth peanut butter
- Chocolate Glaze
Directions
-
Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
-
Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
-
Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
-
Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
-
Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.
It's a smallish flower about each contact lenses making that Oakley Sunglasses 2013 New Arrival essential obtain for any design mindful women of all ages Oakley Antix Sunglasses black Frame black Lens. From aviator styled so that they can
There are even fakes available of replica watch and these watches are spoiling the reputation of Tag Heuer watches.The replica ladies Rolex watch would be the best option because of the quality which also ensures that the sweet moments long for a life time.The Replica Rolex is sure to give her the most admirable moments of her life making the occasion more auspicious.
I made this for Easter dessert and loved it. Just the right combination of flavors. I made a gluten free crust with gluten free graham crackers in place of the chocolate crust. I will make this again for sure!
I made this for my daughter in laws birthday party. One of the best cheesecakes I have ever made. Many requests for the recipe. I suggest making it a day ahead of time.... Will definitely make it again and again!
Made this for my daughter's birthday. Delicious, creamy, and the layers of color are lovely. Be sure to allow plenty of time for the cheesecake to cool before serving. I was rushed and didn't allow sufficient time for thorough cooling. It was tasty, but chilling the leftovers overnight made a huge difference in the taste and texture. Definitely a keeper!
Made this for a dinner party yesterday. It was even better than it sounded. Can't wait to make it again.