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: Crust; 1 1/2 cups Oreo cookie crumbs, including the filling (about 22 cookies); 3 tablespoons butter, melted; Filling; 2 (8 ounce) pkges. cream cheese, room temperature; 1 1/2 cups sugar; 1 cup creamy peanut butter; 5 eggs, room temperature; 1/2 cup sour cream; 1 teaspoon vanilla; 1 cup semisweet mini chocolate chips; chocolate fudge topping; 1 cup sour cream; 3/4 cup melted chocolate chips; 3 tablespoons powdered sugar

Servings: persons

Crust
1 1/2 cups Oreo cookie crumbs, including the filling (about 22 cookies)
3 tablespoons butter, melted
Filling
2 (8 ounce) pkges. cream cheese, room temperature
1 1/2 cups sugar
1 cup creamy peanut butter
5 eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla
1 cup semisweet mini chocolate chips
chocolate fudge topping
1 cup sour cream
3/4 cup melted chocolate chips
3 tablespoons powdered sugar

1
Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
2
In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
3
Add sour cream and vanilla. Add the mini chocolate chips.
4
Pour cheesecake mixture into prepared cookie crust.
5
Put cheesecake in 350 degree oven on middle oven rack.
6
Position a baking pan filled halfway with hot water on lower rack.
7
Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
8
Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
9
Remove from oven and let cool on wire rack.
10
In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
11
Spread chocolate topping over cooled cheesecake.
12
Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
13
Refrigerate .12-24 hours.

1695

kcal

Calories

108

Fat

151

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 15 ingredients. The key ingredients include: Crust, 1 1/2 cups Oreo cookie crumbs, including the filling (about 22 cookies), 3 tablespoons butter, melted, Filling, 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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