Peanut Butter-Chocolate Cheesecake – a delicious recipe with Peanut Butter, white sugar, eggs, PHILADELPHIA Chocolate, Peanut Butter, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F (175 degrees C).
2
Mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press onto bottom of 9-inch springform pan. Bake 25 to 27 minutes or until toothpick inserted in centre comes out clean. Use back of spoon to gently press centre of crust to flatten. Cool.
3
Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
4
Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
5
Beat remaining peanut butter and sugar in medium bowl with mixer until blended. Gradually add cream, beating constantly with mixer on high speed until stiff peaks form. Spoon over cheesecake; top with nuts.
1267
kcal
Calories
94
g
Fat
78
g
Carbs
38
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 8 ingredients. The key ingredients include: 1 cup KRAFT Peanut Butter, 1 cup white sugar, divided, 4 eggs, divided, 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened, and more.
Yes, Peanut Butter-Chocolate 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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