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; 1/3 c. sugar; 1/4 c. cocoa; 1/3 c. margarine, melted; 3 (8 oz.) pkg. cream cheese, softened; 1 can (14 oz.) Eagle Brand sweetened condensed milk; 1 2/3 c. (10 oz.) Reese's peanut butter chips, melted; 4 eggs; 2 tsp. vanilla extract; 1 c. chocolate chips (semi-sweet)

Servings: persons

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

1
Heat oven to 300u00b0.
2
Stir together crumbs, sugar, cocoa and margarine.
3
Press into bottom of 9-inch spring-form pan.
4
In large mixer bowl, beat cream cheese until fluffy.
5
Gradually beat in sweetened milk, then peanut butter chips until smooth.
6
Add eggs and vanilla.
7
Beat well.
8
Stir in chocolate chips.
9
Pour over crust. Bake 55 to 65 minutes or until center is set.
10
Cool. Refrigerate.
11
Garnish as desired.
12
Cover.

1617

kcal

Calories

117

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, 1/3 c. sugar, 1/4 c. cocoa, 1/3 c. margarine, melted, 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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