Chocolate Peanut Butter Cheese Cake Recipe
Chocolate Peanut Butter Cheese Cake Recipe
Sad news in my house. I am forbidden to make any more desserts with peanut butter in them until further notice. I am peanut butter/dessert obsessed. And you know what? I’m not alone. This recipe went over-the-top crazy nuts on Facebook when I first published it a few years ago. I had over two thousand likes, hundreds of comments and hundreds of shares. And it’s not even a very good picture…..?
And the funny thing is, it actually took me a few years to getting around to making it. I happened to be sitting in front of the TV with a pen and notebook in my lap watching Nigella. I don’t remember the episode, nor what it was supposed to look like and forgot about it. Then one day I came across the journal, re-read the hastily scribbled down ingredients and directions and thought – why not?
Super easy – made in a food processor, all you have to do is cool and refrigerate overnight before serving. The crunch of the chocolate and the nuts in the base combined with the subtle creamy filling and rich chocolate topping is just absolutely to die for!
Please make this and think of me; your peanut butter forbidden friend. xx
Cheese Cake Base
200g plain biscuits
60g butter
100g dark chocolate chips
50g salted peanuts
Cheese Cake Filling
500g cream cheese, softened
125ml sour cream
3 eggs
3 egg yolks
200g caster sugar
250g smooth peanut butter
Cheese Cake Topping
250ml sour cream
100g milk chocolate, chopped or broken into pieces
30g brown sugar
Pre-heat oven to 150C. Line a large springform tin with baking paper.
Cheese Cake Base: Put biscuits, butter, chocolate chips and peanuts in a food processor and process until finely chopped and combined. Press mixture over base and sides of springform tin and place in fridge for 15 minutes while you prepare the cheese cake filling.
Cheese Cake Filling: Put cream cheese in food processor or mixing bowl and combine or beat until smooth. With machine on low speed, add sour cream, eggs and egg yolks one at a time, then add caster sugar and peanut butter and mix/beat until smooth. I still had a few lumps on the sides of the bowl from my food processor so I transferred it all to a large bowl and beat the mixture with an electric hand mixer until smooth. Pour onto base and bake for 50 minutes.
Cheese Cake Topping: Put sour cream, milk chocolate and brown sugar in a microwave safe bowl and heat for 1 minute. Stir and keep cooking for no more than 30 seconds at a time, stirring each time until melted and smooth. This should take no longer than 2 or 3 minutes. When cake is done, remove from oven, top with chocolate mixture and return to oven for 10 more minutes.
Then remove and allow to cool completely in tin and refrigerate overnight.
Ingredients
- Cheese Cake Base
- 200g plain biscuits
- 60g butter
- 100g dark chocolate chips
- 50g salted peanuts
- Cheese Cake Filling
- 500g cream cheese, softened
- 125ml sour cream
- 3 eggs
- 3 egg yolks
- 200g caster sugar
- 250g smooth peanut butter
- Cheese Cake Topping
- 250ml sour cream
- 100g milk chocolate, chopped or broken into pieces
- 30g brown sugar
Instructions
- Pre-heat oven to 150C. Line a large springform tin with baking paper.
- Cheese Cake Base: Put biscuits, butter, chocolate chips and peanuts in a food processor and process until finely chopped and combined. Press mixture over base and sides of springform tin and place in fridge for 15 minutes while you prepare the cheese cake filling.
- Cheese Cake Filling: Put cream cheese in food processor or mixing bowl and combine or beat until smooth. With machine on low speed, add sour cream, eggs and egg yolks one at a time, then add caster sugar and peanut butter and mix/beat until smooth. I still had a few lumps on the sides of the bowl from my food processor so I transferred it all to a large bowl and beat the mixture with an electric hand mixer until smooth. Pour onto base and bake for 50 minutes.
- Cheese Cake Topping: Put sour cream, milk chocolate and brown sugar in a microwave safe bowl and heat for 1 minute. Stir and keep cooking for no more than 30 seconds at a time, stirring each time until melted and smooth. This should take no longer than 2 or 3 minutes. When cake is done, remove from oven, top with chocolate mixture and return to oven for 10 more minutes.
- Then remove and allow to cool completely in tin and refrigerate overnight.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
