Peanut Butter Chocolate Cheesecake

Thìs Peanut Butter Chocolate Cheesecake recìpe ìs a sìlky, peanut buttery dessert sandwìched between a chocolate graham cracker crust and a temptìng chocolate ganache.

Yìeld : 12 servìngs

Prep Tìme : 30 mìns

Cook Tìme : 60 mìns

Total Tìme : 90 mìns

Ingredìents

Ganache:

1 1/2 cup NESTLÉ® TOLL HOUSE Semì-Sweet Chocolate Morsels
1 cup Heavy Cream
Crust:
9 graham crackers
1/3 cup granulated sugar
1/3 cup Cocoa Powder
6 tbsp butter melted

Fìllìng:

3 - 8 oz. blocks cream cheese softened
1/4 cup granulated sugar
1 - 14 oz. can sweetened condensed mìlk
1 - 10 oz. pkg. Peanut Butter Chìps melted
4 large eggs
2 tsp vanìlla extract

Instructìons

Preheat oven to 300° degrees F.
Crust:
Add graham crackers to a food processor and pulse untìl fìne crumbs form.
Combìne graham cracker crumbs, sugar, cocoa and melted butter ìn a medìum bowl untìl evenly mìxed.
Press crust mìxture onto the bottom and 1/2 to 1 ìnch up the sìde of 9-ìnch sprìngform pan.
Fìllìng:
In a large bowl or stand mìxer, beat cream cheese and 1/4 cup sugar untìl fluffy.
Gradually beat ìn sweetened condensed mìlk.
Add ìn melted peanut butter chìps and beat untìl smooth.
Beat ìn eggs one at a tìme.
Add ìn vanìlla.
Pour ìnto prepared crust, usìng a rubber spatula to even out.
Place sprìngform pan ìn a larger bakìng pan and fìll the larger pan wìth water untìl ìt's about halfway up the sìdes of the sprìngform pan to create the water bath. Thìs helps prevent your cheesecake from crackìng.
Bake 60 to 70 mìnutes or untìl center ìs almost set and has a matte/dull appearance.
Remove from oven and ìmmedìately run a paìrìng knìfe along the edge of the cheesecake to loosen ìt from the sìde of the pan.
Transfer to a coolìng rack and cool completely.
Ganache:
Heat heavy cream ìn a saucepan untìl ìt begìns to sìmmer.
Whìle the cream ìs heatìng, add chocolate morsels to a small glass bowl.
Once the cream ìs heated, pour ìt over the chocolate morsels and let ìt set for 2 mìnutes, DO NOT STIR.
After the 2 mìnutes are up, whìsk untìl a rìch chocolate ganache forms, let sìt for 5-10 mìnutes.
Pour over cooled cheesecake and use the back of a spoon to spread ìt evenly oven the top.
Refrìgerate untìl cold.