Description
Silky chocolate and creamy peanut butter merge in this irresistible cheesecake that promises pure indulgence. Rich layers of chocolate graham cracker crust cradle a luscious filling, inviting you to savor each luxurious bite of this ultimate dessert.
Ingredients
Scale
Main Ingredients:
- 3 packages cream cheese (250 grams or 8 ounces each)
- 150 grams chopped chocolate
- 1¾ cups powdered icing sugar
- ¼ cup smooth peanut butter
- 1½ cups heavy whipping cream (divided)
Crust Ingredients:
- 2 cups pretzel crumbs
- ¾ cup butter, melted
Garnish Ingredients:
- 2 tablespoons chopped chocolate
- 1 tablespoon cream
- Chopped peanuts
- Chopped pretzels
- Homemade whipped cream
- 1 teaspoon vanilla
Instructions
- Craft a robust base by pulverizing pretzels and blending with melted butter, then firmly compress the mixture into a parchment-lined springform pan to create a crunchy foundation.
- Gently melt chocolate with cream in short microwave bursts, stirring meticulously to achieve a smooth, glossy consistency without scorching. Allow the ganache to cool slightly.
- Whip cream cheese until velvety, then incorporate sugar, peanut butter, and vanilla, beating vigorously until the mixture becomes light and airy.
- Introduce the cooled chocolate ganache into the cream cheese mixture, blending thoroughly to create a uniform, decadent filling.
- In a separate vessel, whip remaining cream until stiff peaks form, then delicately fold or gently mix into the cheesecake base to maintain its ethereal texture.
- Transfer the luscious filling into the pretzel crust, smoothing the surface with a spatula, then refrigerate for a minimum of 8 hours to allow flavors to meld and texture to set.
- For the finale, prepare a chocolate drizzle by microwaving chocolate and cream in brief intervals, stirring carefully to prevent burning.
- Once the drizzle reaches room temperature, artfully cascade it over the chilled cheesecake, then sprinkle with chopped peanuts and crushed pretzels for added crunch and visual appeal.
- Preserve the remaining cheesecake in the refrigerator for up to a week or freeze for 2-3 months, ensuring a delightful dessert is always within reach.
Notes
- Chill the cheesecake for a minimum of 8 hours to ensure perfect texture and allow flavors to meld beautifully.
- Melt chocolate carefully in short microwave intervals to prevent burning and maintain smooth consistency.
- Use room temperature cream cheese for a lump-free, ultra-creamy filling that blends seamlessly.
- Create a crispy pretzel crust by pressing crumbs firmly into the bottom of the pan for a delightful textural contrast.
- Whip cream to stiff peaks for a light, airy filling that adds incredible volume and richness to the cheesecake.
- Customize the garnish with extra chopped peanuts and pretzels for a crunchy, salty-sweet topping that elevates the dessert.
- Prep Time: 25 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 560
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 85 mg