Peanut Butter Chip Cheesecake – a delicious recipe with butter, graham cracker crumbs, 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 a small bowl, stir together melted butter, graham cracker crumbs, cocoa and 1/3 cup sugar; press evenly on bottom of 9-inch spring-form pan.
3
In a large mixer bowl, beat cream cheese and remaining 1 1/2 cups sugar until combined. Stir in peanut butter chips; pour over prepared crust.
4
Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center; remove from oven.
5
Cool 30 minutes. Loosen cheese cake from rim of pan.
6
Cool to room temperature. Using the tip of spoon, drizzle Chocolate Drizzle across top of cheesecake.
7
Refrigerate several hours or overnight.
8
Remove rim of pan.
9
Cover and refrigerate leftovers.
1383
kcal
Calories
112
g
Fat
58
g
Carbs
59
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: 1/3 c. butter or margarine, melted, 1 1/4 c. graham cracker crumbs, 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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