Chocolate-Peanut Butter Cheesecake – a delicious recipe with graham cracker crumbs, sugar, butter, chocolate, cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine graham cracker crumbs, 1 teaspoon sugar, and butter; press mixture into bottom of a 9-inch springform pan. Bake at 350u00b0 for 8 minutes. Remove from oven; set aside, and cool. Reduce oven temperature to 325u00b0.
2
Melt morsels according to package directions; set aside.
3
Beat 3 packages cream cheese at medium speed with an electric mixer until smooth. Gradually add 1/2 cup sugar, beating until blended. Add 3 eggs, 1 at a time, beating well after each addition. Fold in melted chocolate and vanilla. Pour mixture into prepared pan; set aside.
4
Beat remaining 2 packages cream cheese at medium speed until smooth. Gradually add remaining 1/2 cup sugar, beating until blended. Add remaining 2 eggs, 1 at a time, beating well after each addition. Add peanut butter, beating just until combined. Carefully pour peanut butter mixture over chocolate mixture.
5
Bake at 325u00b0 for 1 hour or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours or overnight. Gently run a knife around edge of pan, and release sides. Store in refrigerator.
2103
kcal
Calories
141
g
Fat
172
g
Carbs
40
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 cups chocolate graham cracker crumbs (18 sheets crackers), 1 teaspoon sugar, 1/3 cup butter, melted, 1 cup (6-ounce package) semisweet chocolate morsels, 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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