Peanut Butter Chocolate Cheesecake Recipe

Name: Peanut Butter Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Graham Crackers (crushed); 1/2 cups Sugar; 1/4 cups Butter; 24 ounces, fluid Cream Cheese, At Room Temperature; 1 cup Sugar; 1 cup Half-and-Half; 3 whole Eggs; 1 Tablespoon Lemon Juice; 1 Tablespoon Vanilla; 5 ounces, fluid Chocolate Chips, Semi Sweet; 1-1/2 Tablespoon Cocoa Powder; 1/3 cups Peanut Butter

Servings: persons

2 cups Graham Crackers (crushed)
1/2 cups Sugar
1/4 cups Butter
24 ounces, fluid Cream Cheese, At Room Temperature
1 cup Sugar
1 cup Half-and-Half
3 whole Eggs
1 Tablespoon Lemon Juice
1 Tablespoon Vanilla
5 ounces, fluid Chocolate Chips, Semi Sweet
1-1/2 Tablespoon Cocoa Powder
1/3 cups Peanut Butter

1
Preheat oven to 350 degrees F. Butter bottom and sides of a 9-inch springform pan.
2
In a medium bowl, mix together graham cracker crumbs, sugar and melted butter. Press onto bottom and 1 inch up the sides of springform pan.
3
In a large bowl, beat cream cheese until smooth. Add sugar and beat just until smooth, scraping down sides of bowl as needed. Blend in cream, and then mix in the eggs one at a time, mixing just enough to incorporate, making sure to scrape down sides after each addition. Mix in lemon juice and vanilla until smooth.
4
Divide the batter evenly into two bowls. Add the peanut butter to the first bowl and mix well. Melt the bittersweet chocolate chunks and give it 30 seconds to cool down a bit. Beat the melted chocolate and cocoa powder into the second bowl.
5
Pour the peanut butter on top of the crust, smooth it out, then carefully pour the chocolate on top and smooth it.
6
Place the cheesecake in the oven and bake for 45-55 minutes. Turn the oven off, remove from oven and run a sharp knife around the outside of cake to loosen from pan. Return cake to oven and let cool with the door closed for 2 to 3 hours to prevent cracking. Chill in refrigerator until serving.

1657

kcal

Calories

113

Fat

126

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 12 ingredients. The key ingredients include: 2 cups Graham Crackers (crushed), 1/2 cups Sugar, 1/4 cups Butter, 24 ounces, fluid Cream Cheese, At Room Temperature, 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.

Peanut Butter Chocolate Cheesecake

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