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

Servings: persons

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

1
Preheat oven to 300u00b0.
2
Stir together first 4 ingredients; press into bottom of 9-inch spring-form pan.
3
In large bowl, beat cheese until fluffy.
4
Gradually beat in condensed milk, then melted peanut butter chips until mixture is smooth.
5
Add vanilla and eggs; beat well.
6
Stir in mini chocolate chips and pour over crust.
7
Bake until center is soft (approximately 55 to 65 minutes).
8
Cool.
9
Cover and refrigerate.
10
Can be garnished by drizzling melted chocolate over top.

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: 1/3 c. sugar, 1/3 c. butter, melted, 1/4 c. cocoa, 1 1/4 c. graham cracker crumbs, 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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