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 2/3 c. peanut butter chips, melted; 1/3 c. sugar; 1/4 c. cocoa; 1/3 c. melted butter; 1 c. mini semi-sweet chocolate chips; 3 (8 oz.) cream cheese, softened; 1 can condensed milk; 4 eggs; 2 tsp. vanilla

Servings: persons

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

1
Stir together crumbs, sugar, cocoa and butter.
2
Press into the bottom of a 9-inch spring-form pan.
3
In a large mixer bowl, beat cream cheese until fluffy.
4
Gradually beat in condensed milk and peanut butter chips.
5
Add eggs and vanilla.
6
Beat well.
7
Stir in chocolate chips and pour over crust.
8
Bake at 300u00b0 for 55 to 65 minutes or until set.
9
Cool in oven with door slightly ajar for 1 hour.
10
Remove from oven and cool completely.
11
Refrigerate at least 4 hours or overnight.

1761

kcal

Calories

133

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 2/3 c. peanut butter chips, melted, 1/3 c. sugar, 1/4 c. cocoa, 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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