Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 oz semi-sweet chocolate, melted
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 2 tablespoons cocoa powder
- Chocolate shavings and peanut butter cups for garnish
Instructions
- Preheat oven to 350F (175C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- In a large bowl, beat cream cheese, peanut butter, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Divide the batter in half. Mix melted chocolate into one half, and set aside.
- Pour half of the cheesecake batter into the crust. Dollop half of the chocolate batter on top and swirl gently. Repeat with remaining batters. Bake for 50-60 minutes or until set. Cool completely.
- In a separate bowl, whip heavy cream, powdered sugar, and cocoa powder until stiff peaks form. Spread or pipe on top of cooled cake. Garnish with chocolate shavings and peanut butter cups.
Notes
- Chill the cake for at least 4 hours or overnight for best flavor.
- Use high-quality chocolate for a richer flavor.
- For added texture, sprinkle crushed peanuts on top before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520 Kcal
- Sugar: 40g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 95mg