Description
A rich and creamy dessert featuring a crisp chocolate cookie crust and a silky peanut butter filling that tastes like a grown-up candy bar.
Ingredients
Scale
- 1 1/2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup chocolate chips (for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Combine the chocolate cookie crumbs and melted butter in a bowl, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes until it smells toasty and set. Let the crust cool fully before adding the filling.
- In a mixing bowl, beat the softened cream cheese until smooth and lump-free. Add the peanut butter, powdered sugar, and vanilla extract. Mix on medium speed until the filling is creamy and well combined, scraping the bowl as needed.
- In another cold bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture in two batches. Use a spatula and fold with wide strokes to keep the filling light and airy. Pour the peanut butter filling over the cooled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until fully set (overnight is best). Before serving, garnish the top with the chocolate chips for a bit of crunch and visual contrast. Run a thin knife around the pan edge before releasing the springform for clean slices.
Notes
Store covered in the fridge for up to 4 days. For longer storage, freeze slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 18g
- Sodium: 200mg
- Fat: 41g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg