CHOCOLATE PEANUT BUTTER CHEESECAKE

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Prep Time: 25 mins | Cook Time: 2 hrs 10 mins | Total Time: 2 hrs 35 mins | Yield: 20 Servings

Oh, man, you have got to give this recipe a try, I’m telling you! Enjoy!

Ingredients:

For The Crust

2 ½ c (250 g) fudge filled cookie crumbs about 30 sandwich cookies, such as Oreos

4 tbsp unsalted butter, melted

For The Filling

24 oz (681 g) cream cheese, softened

¾ c (180 ml) heavy cream

¾ c (150 g) sugar

1 tbsp vanilla extract

½ tsp salt

2 c (516 g) creamy peanut butter

4 large eggs lightly beaten

For The Glaze

½ c (120 ml) heavy cream

8 oz (226 g) semisweet chocolate, coarsely chopped

Directions:

To Make the Crust:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Wrap with foil the outer bottom part of a 9-inch springform pan.

Step 3: In a mixing bowl, add the melted butter and cookie crumbs. Beat until well mixed.

Step 4: Transfer the mixture into the prepared pan and press it on the bottom.

Step 5: Place it inside the preheated oven and bake for about 10 minutes or until done.

To Make the Filling:

Step 1: Turn the heat down to about 150 degrees C or 300 degrees F.

Step 2: Mix cream cheese, vanilla, sugar, and salt until well combined.

Step 3: Add heavy cream and beat until the texture becomes smooth.

Step 4: Add the peanut butter and beat again until well combined.

Step 5: Add eggs and beat until well mixed.

Step 6: Spread the mixture on top of the cooled crust.

Step 7: Put it inside the roasting pan, then add hot water around the pan.

Step 8: Bake for about an hour or until done.

Step 9: Turn off the oven and allow the cheesecake to rest inside for 1 more hour.

Step 10: Remove from the oven and the pan, then allow the cheesecake to cool completely.

Step 11: Place the cheesecake inside the fridge to chill for about 4 hours to overnight.

To Make the Glaze:

Step 1: Put the cheesecake onto a clean serving plate.

Step 2: Allow the cream to boil, then transfer it into a bowl with the chocolate. Stir until well blended.

Step 3: Spread the glaze over the cheesecake.

Step 4: Place it inside the fridge to chill for at least 20 minutes.

Step 5: Serve and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 604 | TOTAL FAT: 34g | SATURATED FAT: 17g | TRANS FAT: 1g | UNSATURATED FAT: 13g | CHOLESTEROL: 132mg | SODIUM: 915mg | CARBOHYDRATES: 49g | FIBER: 4g | SUGAR: 12g | PROTEIN: 25g

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