Everything peanut butter and chocolate is gorgeous. And luscious. For six personal-sized luscious cheesecakes, see info at the end of this recipe about small springform pans.
Preheat oven to 350°F.
Ingredients for Peanut Butter Crust
- 12 Nutter Butter Peanut Butter Sandwich Cookies
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted
Crush Nutter Butters in food processor. Add sugar, salt, and melted butter. Process until similar to wet sand texture.
Spray a 10-inch springform pan with baking spray (or coat with butter) and press cookie mixture into bottom of pan. Bake in oven for about 15 minutes then remove and set aside.
Reduce oven to 325°F.
Ingredients for Peanut Butter Cheesecake Filling
- 2 1/2 pounds cream cheese
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 4 eggs
- 1/4 cup sour cream
- 3/4 cup peanut butter
Cream together cream cheese and sugar. Add remaining ingredients and mix until well-combined batter.
Pour cheesecake batter on top of the graham cracker crust in the springform pan. Place springform pan in about a little bit larger pan (about 11-inch pan). Most recipes say to use foil to protect your cheesecake from the water bath but I have never, ever had luck with foil. Place about 1 inch of water in a large pan (roasting pan or half sheet pan works well for this) which the doubled pans can fit into.
Here’s an example from my New York Cheesecake Recipe. Yeah, like that. I shall not be foiled again.
Bake until knife poked into cheesecake comes out nearly clean – about an hour. Top of cheesecake will be light golden brown. Allow cheesecake to sit in pan until cool. (It will continue baking for awhile while cooling).
Chocolate Ganache Topping Ingredients
- 8 ounces semi-sweet chocolate
- 1 cup heavy cream
Pour 1/2 inch of water in bottom saucepan. Place smaller saucepan on bottom pan to create a double boiler. Making sure chocolate doesn’t touch water, place chocolate and heavy cream in top pan. Turn heat on high. When water in bottom pan starts to boil, turn off heat but leave double boiler over burner. Whisk occasionally until all ingredients are melted together. Spread chocolate ganache over chilled cheesecake while it is still in springform pan.
Run a knife around cheesecake edges to loosen from pan. Remove sides from pan carefully. Run knife under cheesecake to make sure crust also removes from pan easily then place on serving plate.
Place cheesecake in refrigerator overnight or several hours until chilled and chocolate ganache is set. Top with chocolate covered almonds if desired.
But we all know size doesn’t really matter.