Chocolate Peanut Butter Cheesecake

5 / 5 (1 review)

You do not need Cheesecake Factory when you can make cheesecake this good at home. The chocolate and peanut butter cheesecake combination is mouth watering to the last bite!

chocolate peanut butter cheesecake

cheesecake recipe

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I adapted this recipe from the one I found at Taste of Home. They had recommended a pretzel crust which I tried. I felt that it was way too crumbly and basically just fell apart. The salty kick I hoped it would add was disappointing.  So I modified the recipe with my favorite graham cracker crust. <<— Tips for an easy graham cracker crust!

cheese cake spring form pan

 

peanut butter cheesecake

In order to make this cheesecake you are going to need a springform pan.

Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

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Chocolate Peanut Butter Cheesecake

5 / 5 (1 review)
Prep Time: 20 mins | Cook Time: 65-70 mins
Yield: 10 inch springform pan | Serves: 12-14

Ingredients

  • Crust

  • 1-1/4 cups graham cracker crumbs (about 15 squares)
  • 3 Tablespoons butter, melted
  • 2 Tablespoons sugar
  • Filling

  • 5 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 3/4 cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup peanut butter chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • Topping

  • 1 cup (8 ounces) Daisy Brand Sour Cream
  • 3 tablespoons creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup finely chopped unsalted peanuts

Instructions

  1. In a small bowl, combine graham crackers, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet. Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
  3. For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer. Cool on a wire rack for 10 minutes.
  4. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Ingredients: Cheese, Chocolate, Egg, Peanut Butter
Meal Type: Desserts, Christmas, Easter, Father's Day, Mother's Day, Thanksgiving, Meatless
Categories: Cakes and Cupcakes, Copycat, Oven

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