Chocolate Peanut Butter Cheesecake – a delicious recipe with cream cheese, sugar, eggs, vanilla extract, heavy cream, semisweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300F.
2
In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.
3
Beat in eggs, one at a time.
4
Add vanilla, beat untill smooth.
5
Add heavy cream, beat till well blended.
6
Transfer 1/3 of batter to another bowl and set aside.
7
Beat melted chocolate into remaining batter.
8
Pour into crust.
9
With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed.
10
Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.
11
Using the long handle of a wooden spoon, swirl the two flavors together.
12
Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center.
13
Let cake cool 2 hours, then refrigerate 8 hours or overnight.
1315
kcal
Calories
93
g
Fat
84
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/4 lb. cream cheese, softened, 1-1/2 cup sugar, 6 eggs, 2 tsp. vanilla extract, and more.
Yes, Chocolate Peanut Butter 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.
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