Sandra Lees Chocolate Peanut Butter Cheesecake Recipe

Name: Sandra Lees Chocolate Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 sugar cookies (2 inch), finely crushed (about 1-1/2 cups); 1 Tbsp. butter, melted; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar, divided; 1/2 cup PLANTERS Creamy Peanut Butter; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1 tsp. vanilla; 4 eggs; 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided; 1 Tbsp. PLANTERS COCKTAIL Peanuts

Servings: persons

20 sugar cookies (2 inch), finely crushed (about 1-1/2 cups)
1 Tbsp. butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar, divided
1/2 cup PLANTERS Creamy Peanut Butter
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1 Tbsp. PLANTERS COCKTAIL Peanuts

1
Heat oven to 325 degrees F.
2
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3
Beat cream cheese, sugar and peanut butter with mixer until blended.
4
Add sour cream and vanilla; mix well.
5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
6
Melt 4 oz.
7
chocolate as directed on package.
8
Transfer 3 cups batter to medium bowl; stir in melted chocolate.
9
Pour over crust.
10
Refrigerate remaining batter until ready to use.
11
Bake cheesecake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min.
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Refrigerate cheesecake 4 hours.
14
Melt remaining chocolate; drizzle over cheesecake.
15
Sprinkle with nuts.

3263

kcal

Calories

100

Fat

582

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: 20 sugar cookies (2 inch), finely crushed (about 1-1/2 cups), 1 Tbsp. butter, melted, 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1 cup sugar, divided, and more.

Yes, Sandra Lees Chocolate Peanut Butter 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.

Sandra Lees Chocolate Peanut Butter Cheesecake

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