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 1/2 cups (20 cookies) chocolate wafer cookie crumbs; 3 tablespoons Land O Lakes Butter, melted; 1/2 cup sour cream; 3 (8-ounce) packages cream cheese, softened; 3 Land O Lakes Eggs; 1 cup sugar; 3/4 cup creamy peanut butter; 1 tablespoon cornstarch; 1 cup real semi-sweet chocolate chips; Land O Lakes Heavy Whipping Cream, whipped, sweetened, if desired; Chocolate wafer cookie crumbs, if desired

Servings: persons

1 1/2 cups (20 cookies) chocolate wafer cookie crumbs
3 tablespoons Land O Lakes Butter, melted
1/2 cup sour cream
3 (8-ounce) packages cream cheese, softened
3 Land O Lakes Eggs
1 cup sugar
3/4 cup creamy peanut butter
1 tablespoon cornstarch
1 cup real semi-sweet chocolate chips
Land O Lakes Heavy Whipping Cream, whipped, sweetened, if desired
Chocolate wafer cookie crumbs, if desired

1
Heat oven to 325F.
2
Combine all crust ingredients in bowl.
3
Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan.
4
Bake 10 minutes.
5
Cool completely.
6
Combine sour cream and cream cheese in bowl.
7
Beat at low speed 1 minute.
8
Add eggs, one at a time, beating well after each addition.
9
Add sugar, peanut butter and cornstarch.
10
Continue beating until well mixed.
11
(Do not overbeat.)
12
Stir in chocolate chips.
13
Spoon filling over cooled crust.
14
Bake 60-80 minutes or until center is almost set.
15
(Cheesecake surface may be slightly cracked and lightly browned.)
16
Loosen sides of cheesecake from pan immediately, by carefully running knife around inside of pan.
17
Cool 1 hour.
18
Cover; refrigerate 4 hours or overnight until completely cooled.
19
Remove pan side.
20
Store covered in refrigerator up to 3 days.
21
Top each serving with whipped cream and cookie crumbs, if desired.

1693

kcal

Calories

111

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups (20 cookies) chocolate wafer cookie crumbs, 3 tablespoons Land O Lakes Butter, melted, 1/2 cup sour cream, 3 (8-ounce) packages cream cheese, softened, 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.

That's it — enjoy your meal!

Peanut Butter Chocolate Chip Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions