Chocolate And Peanut Butter Fudge Cheesecake Recipe

Name: Chocolate And Peanut Butter Fudge Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 45 wafers crushed); 1/2 cup powdered sugar; 1/4 cup hershey's cocoa powder; 1/3 cup butter or 1/3 cup margarine, melted; 24 ounces light cream cheese, softened (don't use fat free!!); 3/4 cup granulated sugar; 3 eggs; 1/3 cup sour cream; 4 tablespoons all-purpose flour; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 1/4 cups semi-sweet chocolate chips, melted; 1 1/4 cups peanut butter chips, melted

Servings: persons

1 1/2 cups vanilla wafer crumbs (about 45 wafers crushed)
1/2 cup powdered sugar
1/4 cup hershey's cocoa powder
1/3 cup butter or 1/3 cup margarine, melted
24 ounces light cream cheese, softened (don't use fat free!!)
3/4 cup granulated sugar
3 eggs
1/3 cup sour cream
4 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups semi-sweet chocolate chips, melted
1 1/4 cups peanut butter chips, melted

1
Heat oven to 350u00b0F.
2
Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl.
3
Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool.
4
Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended.
5
Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes.
6
Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR.
7
Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath).
8
Cool completely, cover and refrigerate.
9
IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan.
10
Stores for up to one week in refrigerator.

2129

kcal

Calories

139

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups vanilla wafer crumbs (about 45 wafers crushed), 1/2 cup powdered sugar, 1/4 cup hershey's cocoa powder, 1/3 cup butter or 1/3 cup margarine, melted, and more.

Yes, Chocolate And Peanut Butter Fudge Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate And Peanut Butter Fudge Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions