Chocolate Peanut Butter Cheesecake Recipe

Name: Chocolate Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, cubed; 3 ounces unsweetened chocolate; 1 cup packed brown sugar; 2 large eggs; 1-1/2 teaspoons vanilla extract; 2/3 cup all-purpose flour; 1/8 teaspoon baking powder; 1 ounce semisweet chocolate, chopped; 1 jar (12 ounces) creamy peanut butter; 11 ounces cream cheese, softened; 1 cup packed brown sugar; 3 large eggs; 1/2 cup sour cream; 3/4 cup sour cream; 2 teaspoons sugar; Salted peanuts and melted semisweet chocolate, optional

Servings: persons

1/4 cup butter, cubed
3 ounces unsweetened chocolate
1 cup packed brown sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/8 teaspoon baking powder
1 ounce semisweet chocolate, chopped
1 jar (12 ounces) creamy peanut butter
11 ounces cream cheese, softened
1 cup packed brown sugar
3 large eggs
1/2 cup sour cream
3/4 cup sour cream
2 teaspoons sugar
Salted peanuts and melted semisweet chocolate, optional

1
In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate.
2
Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a
3
. Bake at 350u00b0 for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.
4
For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust.
5
Pour filling into center. Bake at 350u00b0 for 45 minutes or until center is almost set.
6
For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.

1566

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

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

You need 16 ingredients. The key ingredients include: 1/4 cup butter, cubed, 3 ounces unsweetened chocolate, 1 cup packed brown sugar, 2 large eggs, 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.

Chocolate Peanut Butter Cheesecake

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