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Peanut Butter Cheesecake with Mocha Ganache

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3.9 from 6 reviews

  • Author: Emma
  • Total Time: 5 hours 15 minutes
  • Yield: 12 servings
  • Diet: Low Fat

Description

This delicious Peanut Butter Cheesecake recipe combines creamy peanut butter and cream cheese with Greek yogurt for a healthier twist and less sugar than traditional cheesecakes. Topped with a quick mocha ganache featuring dark chocolate and a hint of espresso, this cheesecake is finished with crunchy peanuts for texture and flavor. The crust is made from chocolate sandwich cookies, which can be substituted with gluten-free options if desired. Perfectly baked and chilled, this decadent dessert is a crowd-pleaser for any occasion.

Ingredients

Crust

  • 20 chocolate sandwich cookies
  • 4 tablespoons butter, melted

Filling

  • 16 ounces cream cheese, softened (reduced fat or regular)
  • 3/4 cup all-natural creamy peanut butter
  • 1/3 cup granulated sugar (or dry sweetener of choice)
  • 2 teaspoons vanilla extract
  • 1 cup Greek yogurt, room temperature (2% recommended; plain, vanilla or coffee)
  • 2 large eggs, room temperature

Mocha Ganache

  • 1/2 cup full-fat coconut milk (or substitute heavy cream)
  • 1 cup quality dark chocolate chips
  • 1/2 tablespoon instant espresso powder (optional)
  • Chopped peanuts, for garnish

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 325ºF. Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and facilitate easy removal.
  2. Make the Crust: Process the chocolate sandwich cookies into fine crumbs using a food processor. Remove the S-blade and stir in the melted butter until evenly combined. Press this mixture evenly into the bottom of the prepared springform pan using the back of a measuring cup to flatten it. Bake the crust for 10 minutes, then let it cool completely.
  3. Mix the Filling: In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, beat the softened cream cheese and peanut butter together until thick and fluffy, about 1 minute. Add the sugar and vanilla extract, then beat again until smooth and creamy, about 1 minute more. Reduce mixer speed to low and add the Greek yogurt and eggs one at a time, mixing just until combined. The batter should be smooth without overmixing.
  4. Bake the Cheesecake: Pour the filling over the cooled crust in the springform pan. Bake at 325ºF for 45 to 50 minutes, or until the center is just set but may still slightly jiggle. For best results, you can bake the cheesecake in a water bath to prevent cracking. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly open for 20 minutes to cool gradually.
  5. Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, allowing it to fully set and chill before adding the ganache.
  6. Prepare the Mocha Ganache: In a small saucepan over low heat, combine the coconut milk (or heavy cream) and dark chocolate chips. Stir continuously until the chocolate is fully melted and smooth. Add the instant espresso powder if desired, stirring well to combine. Allow the ganache to cool slightly before pouring.
  7. Assemble and Garnish: Pour the ganache evenly over the chilled cheesecake, smoothing it into one even layer. Once the chocolate has set, carefully remove the sides of the springform pan. Garnish the top with chopped peanuts. Re-chill the cheesecake until ready to serve. Enjoy your rich and creamy peanut butter mocha cheesecake!

Notes

  • You can substitute gluten-free chocolate sandwich cookies if you require a gluten-free crust.
  • For a non-dairy version, use dairy-free cream cheese alternatives and coconut cream for the ganache.
  • Baking the cheesecake in a water bath helps prevent cracks and ensures even baking.
  • Allow the cheesecake to chill fully for the best texture and flavor.
  • The espresso powder in the ganache can be omitted if you prefer no coffee flavor.
  • Prep Time: 15 minutes (plus 4 hours chilling)
  • Cook Time: 1 hour (10 minutes crust bake + 45-50 minutes cheesecake bake + 5 minutes ganache preparation)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/peanut-butter-cheesecake-with-mocha-ganache/