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Chocolate Peanut Butter Cheesecake
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Recipe Information
Source:
Mary Pat

Serves/Makes:8 or more

Ingredients
  • Crust:
  • Cooking Spray
  • 1 cup (225 ml) finely ground chocolate wafer cookies
  • 2 tbsp (30 ml) unsalted butter, melted
  • Filling:
  • 4 oz (112 grm). semisweet chocolate, finely chopped
  • 4 8 oz (224 grm). packages cream cheese at room temp(not non-fat)
  • 1-1/2 cups (350 ml) sugar
  • 1 pinch salt
  • 1 tsp (5 ml) vanilla extract
  • 4 large eggs at room temperature
  • 1/2 cup (125 ml) smooth peanut butter
  • Chocolate Glaze:
  • 4 oz (112 grm). bittersweet chocolate, finely chopped
  • 3 table spoons unsalted butter, chopped finely
  • 1 tbsp (15 ml) milk
  • 2 tsp (10 ml) light corn syrup
Preparation
  • Crust:
  • Preheat the oven to 325 degrees (175 C.).
  • Wrap bottom and sides of a 9 inch springform pan with a double layer of foil.
  • Coat bottom of pan with cooking spray and line with parchment paper cut to fit. Spray parchment with cooking spray.
  • Stir together cookie crumbs, butter and sugar and press mixture firmly into bottom of pan.
  • Bake until firm, about 10 minutes.
  • Cool completely in pan on a wire rack.
  • Filling:
  • Melt chocolate in a double boiler or bowl set over a saucepan of simmering water. Let cool.
  • Beat cream cheese with a mixer at medium speed until fluffy, about 3 minutes.
  • Reduce speed to low and beat in sugar, salt, and vanilla until combined and completely smooth.
  • Add eggs, 1 at a time, beating just until combined--do not overbeat.
  • Divide cream cheese mixture in half.
  • Stir peanut butter into one half and chocolate mixture into the other half.
  • Ladle 2 cups (475 ml) peanut butter filling into center of crust. Tap pan gently on the counter to settle.
  • Ladle 1 cup (225 ml) chocolate filling directly on top of peanut butter filling.
  • Repeat ladling and settling process and then switch to 1/2 cup (125 ml) filling increments. Alternate until all filling is used.
  • Bring a kettle of water to 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 and 20 minutes.
  • Let cool completely in pan on wire rack.
  • Refrigerate cake in pan until cold, at least 6 hours and up to overnight.
  • Before unmolding cake run a knife around the inside rim of pan to loosen.
  • Glaze:
  • Melt chocolate and butter in a double boiler or bowl set over a sauce pan of simmering water, stirring until smooth.
  • Remove from heat and stir in milk and corn syrup.
  • Use immediately pouring glaze over top of cake, smoothing with a spatula and letting it drip down the sides.
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