Best 8 Low Sugar Peanut Butter Chocolate Cheesecake Recipes

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CHOCOLATE PEANUT BUTTER CHEESECAKE



Chocolate Peanut Butter Cheesecake image

Family and friends always ooh and aah when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper. -H.L. Sosnowski, Grand Island, New York

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 19

BROWNIE CRUST:
1/4 cup butter, cubed
3 ounces unsweetened chocolate
1 cup packed brown sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/8 teaspoon baking powder
1 ounce semisweet chocolate, chopped
FILLING:
1 jar (12 ounces) creamy peanut butter
11 ounces cream cheese, softened
1 cup packed brown sugar
3 large eggs, room temperature
1/2 cup sour cream
TOPPING:
3/4 cup sour cream
2 teaspoons sugar
Optional: Salted peanuts and melted semisweet chocolate

Steps:

  • In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 564 calories, Fat 36g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 306mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 14g protein.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



No-Bake Chocolate Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioners sugar

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, mix together softened cream cheese until smooth.
  • Add the powdered sugar and continue to mix until there are no lumps.
  • Add the vanilla and melted chocolate and mix until the color is even.
  • Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
  • In a large bowl, mix together melted peanut butter and confectioner's sugar.
  • Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
  • Refrigerate for 2-4 hours.
  • Enjoy!

Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE



Chocolate-Peanut Butter Cheesecake with Chocolate Glaze image

This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 9h

Number Of Ingredients 12

Vegetable-oil cooking spray
1 cup finely ground chocolate wafer cookies (4 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter
Chocolate Glaze

Steps:

  • Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
  • Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
  • Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
  • Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
  • Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

LOW-SUGAR CHEESECAKE



Low-Sugar Cheesecake image

This cheesecake has all the things you want: it's creamy, tangy and pleasantly sweet. With half the amount of carbohydrates (and only 3 g of sugar per serving) as compared to a regular slice of cheesecake it's the perfect dessert for anyone keeping tabs on their sugar intake.

Provided by Food Network Kitchen

Categories     dessert

Time 6h

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup finely ground almonds or almond flour
1/2 cup finely shredded unsweetened coconut or coconut flour
1/4 cup shredded unsweetened coconut, toasted
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
Pinch of kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups erythritol sweetener
3/4 cup sour cream
1 vanilla bean, split and seeds scraped
Zest from half a lemon
Pinch of kosher salt
3 large eggs, at room temperature

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
  • Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
  • For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

Nutrition Facts : Calories 380, Fat 38 grams, SaturatedFat 21 grams, Cholesterol 140 milligrams, Sodium 260 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 3 grams

MINI PEANUT BUTTER CHOCOLATE CHEESECAKES



Mini Peanut Butter Chocolate Cheesecakes image

These individual cheesecakes are perfect for a party. You can make them the day ahead and refrigerate overnight although they really are good straight out of the oven.

Provided by Jessica Ferqueron

Categories     Chocolate Cheesecake

Time 40m

Yield 12

Number Of Ingredients 11

1 cup graham cracker crumbs
1 tablespoon brown sugar
3 tablespoons unsalted butter, melted
11 ounces cream cheese, softened
½ cup white sugar
1 teaspoon vanilla extract
½ cup milk
2 large eggs
⅓ cup creamy peanut butter
½ cup semisweet chocolate chips, melted and slightly cooled
½ cup chopped peanuts

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
  • Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
  • Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
  • Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
  • Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 23.2 g, Cholesterol 68 mg, Fat 22.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 10.4 g, Sodium 169.8 mg

SUGAR FREE CHOCOLATE CHEESECAKE



Sugar Free Chocolate Cheesecake image

an absolutely fantastic ultra rich chocolate cheese cake recipe I converted to sugar free from a recipe originally listed on the www.KraftFoods.com site.

Provided by the werecat

Categories     Cheesecake

Time 1h20m

Yield 1 pie, 16 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar-free chocolate cream-filled cookies (about 18 cookies)
2 tablespoons butter, melted
3 (8 ounce) packages cream cheese
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups Splenda sugar substitute (or equivalent sweetener)
1 1/2 cups unsweetened baking cocoa
3 eggs
whipped cream
fresh fruit

Steps:

  • Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
  • Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
  • Helpful hints:.
  • *Cream cheese can be softened by microwaving on high for 30 - 45 seconds.
  • *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.

CHOCOLATE PEANUT BUTTER CHEESECAKE



Chocolate Peanut Butter Cheesecake image

This is a simple and very yummy recipe courtesy of Nigella Lawson. Not only is it easy to make, you can actually make it up to two days ahead of time (although it will keep for up to four days in the fridge..just make sure the cling film covering does not touch the surface). It can also be frozen for up to 1 month (wrap it in the tin in a double layer of cling film and a layer of tin foil).. I'm no dessert lover (although I love to make them!) and I always have a slice of this!! NB-All ingredients must be at room temperature before starting!!

Provided by Noo8820

Categories     Cheesecake

Time 1h39m

Yield 10-12 serving(s)

Number Of Ingredients 13

200 g digestive biscuits
50 g salted peanuts
100 g dark chocolate chips
50 g soft unsalted butter
500 g cream cheese
3 eggs
3 egg yolks
200 g caster sugar
125 ml sour cream
250 g smooth peanut butter
250 ml sour cream
100 g milk chocolate chips
30 g soft brown sugar

Steps:

  • Preheat the oven to 170 degrees.Whizz the base ingredients in a processor,when it comes together in a clump,turn it out into a 23cm springform cake tin,and press it into the bottom and up the side a little to form a crust.Chill in the fridge.
  • Process the filling ingredients until they form a smooth mixture.
  • Pour this mixture on top of the chilled base and cook for 60 minutes (checking after 50 minutes).The top only, should feel set and dry.
  • Take the cheesecake out of the oven while you make the topping. Warm the sour cream,chocolate and brown sugar gently in a saucepan over a low heat,whisking to blend in the chocolate as it melts.
  • Spoon and spread the topping over the cheesecake as gently as possible (if it does break the surface, you'll just have a little marbling in your cake). Put it back into the oven for 10 minutes.
  • Once out of the oven,let it cool in it's tin,then cover it and leave in the fridge overnight.
  • When ready to serve,take out of the fridge for a few minutes before hand,just to take the chill off-too long and it will become gooey and hard to slice.

Nutrition Facts : Calories 696.3, Fat 50.7, SaturatedFat 23.8, Cholesterol 200.1, Sodium 499.4, Carbohydrate 50, Fiber 2.5, Sugar 32, Protein 16.8

BLISSFUL PEANUT BUTTER-CHOCOLATE CHEESECAKE



Blissful Peanut Butter-Chocolate Cheesecake image

When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious." One bite and I think you'll agree this dessert is pure bliss. -Julie Ruble, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 12 servings.

Number Of Ingredients 18

32 Nutter Butter cookies
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 ounces semisweet chocolate, melted
3 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract
4 eggs, lightly beaten
PEANUT BUTTER MOUSSE:
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup heavy whipping cream
3 tablespoons creamy peanut butter
2 tablespoons sugar
2 egg yolks
GARNISH:
3 ounces semisweet chocolate, chopped
Chocolate curls and sweetened whipped cream, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan., For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.

Nutrition Facts : Calories 792 calories, Fat 59g fat (31g saturated fat), Cholesterol 228mg cholesterol, Sodium 448mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 2g fiber), Protein 15g protein.

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