Brace yourself for some creamy, dreamy decadence. A buttery cookie crust enfolds layers of silky chocolate fudge and smooth peanut butter cheesecake. Oh, and did I mention there’s chocolate ganache? Ya… this dessert is pretty spectacular.
So let’s get started…
I used vanilla/chocolate sandwich creme cookies (let’s just say being decisive is not my strong point). This pie crust would also taste great if you use the more traditional chocolate sandwich creme cookies….or you could use the chocolate peanut butter version. The sky’s the limit!
I pulsed the cookies into fine crumbs using a food processor. You can also put the cookies in a ziplock bag and crush them with a rolling pin. I find the rolling pin method to be rather therapeutic. 🙂
After adding the butter, I pressed the crumbs into the pie pan. It doesn’t have to look perfect. Personally, I prefer the home-made look.
I think my favorite part of making this pie is the chocolate filling stage. Any day that I get to mix chocolate with sugar and butter is a good day 🙂
Ahhhh, behold the smooth and creamy awesomeness of the peanut butter cheesecake batter. It’s so pretty! I am always highly tempted to dive right in, but I have learned through personal experience that most batters taste much better once they are baked.
I love adding some flourish to this pie with a dusting of cocoa powder. To all of my fellow chocolate-peanut butter lovers out there, enjoy!
- 2 cups crushed chocolate sandwich creme cookies
- 4 Tablespoons melted butter
- 1 cup semi-sweet chocolate chips
- 4 tablespoons butter
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 (8-ounce) pack of cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 egg, room temperature
- 1/4 cup creamy peanut butter
- 3/4 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 teaspoons corn syrup
- Preheat the oven to 350 degrees Fahrenheit. In a food processor, pulse the chocolate sandwich creme cookies into fine crumbs. Drizzle the melted butter over the cookie crumbs. Pulse until the crumbs are moistened and they begin to clump together. Press the crumb mixture into a 9-inch pie plate. Bake for 6 minutes.
- Lower the oven to 300 degrees Fahrenheit. Melt the chocolate and butter in a double boiler or by microwaving them for 30 seconds, stirring between each interval until the mixture is glossy and smooth. Whisk in the sugar, eggs, and flour. Stir just until all the ingredients are combined and the sugar granules are no longer visible.(There may be a few lumps of chocolate in the batter. Fear not; they will bake out.) Pour the chocolate silk batter over the crust. Bake for 21-24 minutes, until the chocolate layer is slightly set.
- In the bowl of a stand mixer, beat the cream cheese on low speed for a few minutes, until it is light and smooth. Add the egg. Mix just to combine. Slowly add the sugar and mix on low speed for 1-2 minutes, until the batter is smooth and creamy. Beat in the peanut butter on low speed until it is thoroughly incorporated, 1-2 minutes.
- If you want perfectly even layers, let the chocolate layer cool before smoothing the cheesecake batter on top. Otherwise, simply spoon the cheesecake batter right onto the warm chocolate silk layer. Bake for 20 minutes at 300 degrees Fahrenheit.
- Combine the heavy cream, chocolate, and corn syrup in a saucepan. Stir over low heat until the ganache is smooth and glossy. Smooth over the top of the cheesecake layer. Allow the completed pie to cool slightly before refrigerating. Serve cold*.
- *Note: You can freeze this pie. I wrapped individual slices in wax paper and then placed each slice in a ziploc bag. The pie kept well in the freezer for 1 month. The best part is that you don't have to thaw the slices. You can grab one from the freezer and enjoy it immediately. I love having a decadent dessert on standby 🙂