Peanut Butter Chocolate Chip Cheesecake Recipe

Name: Peanut Butter Chocolate Chip Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. graham cracker crumbs; 1/4 c. cocoa; 3 (8 oz.) pkg. cream cheese; 1 2/3 c. peanut butter chips, melted (10 oz.); 2 tsp. vanilla extract; 1/3 c. sugar; 1/3 c. butter, melted; 1 (14 oz.) can sweetened condensed milk; 4 eggs; 1 c. semi-sweet mini chocolate chips

Servings: persons

1 1/4 c. graham cracker crumbs
1/4 c. cocoa
3 (8 oz.) pkg. cream cheese
1 2/3 c. peanut butter chips, melted (10 oz.)
2 tsp. vanilla extract
1/3 c. sugar
1/3 c. butter, melted
1 (14 oz.) can sweetened condensed milk
4 eggs
1 c. semi-sweet mini chocolate chips

1
Heat oven to 300u00b0.
2
Stir together crumbs, sugar, cocoa and butter.
3
Press onto bottom of a 9-inch spring-form pan.
4
In a larger mixer bowl, beat cheese until fluffy.
5
Gradually beat in sweetened condensed milk, then peanut butter chips until smooth. Add eggs and vanilla; beat well.
6
Pour over crust.
7
Bake 55 to 65 minutes or until center is set.
8
Cool.
9
Refrigerate.

1715

kcal

Calories

131

Fat

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 10 ingredients. The key ingredients include: 1 1/4 c. graham cracker crumbs, 1/4 c. cocoa, 3 (8 oz.) pkg. cream cheese, 1 2/3 c. peanut butter chips, melted (10 oz.), and more.

Yes, Peanut Butter Chocolate 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.

Peanut Butter Chocolate Chip Cheesecake

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