Description
A decadent peanut butter cookie dough cheesecake featuring a creamy peanut butter cheesecake layer atop a chocolate cookie crust, topped with chunks of edible peanut butter cookie dough and drizzled with chocolate.
Ingredients
1 1/2 cups chocolate cookie crumbs
6 tablespoons unsalted butter, melted
2 1/2 cups cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1/2 cup light brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened (for cookie dough)
1/2 cup creamy peanut butter (for cookie dough)
1/3 cup brown sugar (for cookie dough)
1/4 cup granulated sugar (for cookie dough)
1 teaspoon vanilla extract (for cookie dough)
1 1/4 cups all-purpose flour (for cookie dough)
1/2 teaspoon baking soda (for cookie dough)
1/4 teaspoon salt (for cookie dough)
1/2 cup mini chocolate chips (for cookie dough)
1/4 cup heavy cream (for drizzle)
1/2 cup semisweet chocolate chips (for drizzle)
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the chocolate cookie crumbs and melted butter until the mixture resembles wet sand.
Press the cookie crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
Add the peanut butter, granulated sugar, and brown sugar to the cream cheese and beat until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until fully incorporated.
Add the flour and salt and mix on low speed until just combined.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
While the cheesecake chills, prepare the edible peanut butter cookie dough: In a medium bowl, cream together the softened butter, peanut butter, brown sugar, granulated sugar, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mini chocolate chips.
Form the cookie dough into small chunks or balls and refrigerate until ready to use.
To make the chocolate drizzle, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and add the semisweet chocolate chips, stirring until smooth and glossy.
Remove the cheesecake from the springform pan and place on a serving plate.
Top the cheesecake with chunks of the peanut butter cookie dough evenly distributed.
Drizzle the chocolate sauce over the top of the cheesecake and cookie dough chunks.
Serve chilled and enjoy!
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes