Peanut Butter Chip Cheesecake – a delicious recipe with graham cracker crumbs, butter, cocoa, sugar, cream cheese, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0.
2
In small bowl, stir together graham cracker crumbs, butter, cocoa and 1/3 cup sugar.
3
Press evenly onto bottom of 9-inch spring-form pan.
4
In large mixer bowl, beat cream cheese and remaining 1 1/2 cups sugar until smooth.
5
Add eggs and vanilla, beat just until combined.
6
Stir in peanut butter chips; pour over prepared crust.
7
Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center, remove from pan. Cool 30 minutes.
8
With knife, loosen cheesecake from side of pan. Cool completely, remove side of pan.
9
Using tip of spoon, drizzle Chocolate Drizzle across top of cheesecake.
10
Refrigerate several hours before serving.
11
Cover, refrigerate leftover cheesecake.
1640
kcal
Calories
138
g
Fat
61
g
Carbs
64
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: 1 1/4 c. graham cracker crumbs, 1/3 c. butter or margarine, melted, 1/3 c. cocoa, 1/3 c. plus 1 1/2 c. sugar, divided, and more.
Yes, Peanut Butter Chip 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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