Best 18 Peanut Butter Chocolate Cheesecake Recipes

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Indulge your senses with the delightful fusion of peanut butter and chocolate in this creamy and decadent peanut butter chocolate cheesecake. This irresistible dessert combines the richness of chocolate cheesecake with the nutty sweetness of peanut butter, creating a tantalizing flavor that will satisfy even the most discerning taste buds. Whether you're a cheesecake aficionado or simply seeking a delectable treat, this recipe promises an unforgettable culinary experience that will transport you to dessert heaven.

Let's cook with our recipes!

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.

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.

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS



Chocolate Peanut Butter Cheesecake Cups image

Cheesecake in cupcake form with peanut butter and chocolate.

Provided by jordyn

Categories     Desserts     Cakes     Cheesecake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
¼ cup butter
4 tablespoons white sugar
12 miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
  • Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
  • Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g

4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE



4-Inch Chocolate Peanut Butter Cheesecake image

Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.

Provided by Nyteglori

Categories     Cheesecake

Time 12h10m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup crushed pretzel
2 tablespoons butter, melted
6 ounces cream cheese
2 1/2 tablespoons brown sugar
3/4 teaspoon cornstarch
1/4 cup chocolate chips, melted
3 tablespoons peanut butter
4 tablespoons egg substitute
1/4 teaspoon vanilla extract
3 teaspoons peanuts (optional)
4 tablespoons white chocolate chips
1 1/4 teaspoons peanut butter
1 teaspoon chocolate, melted

Steps:

  • Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
  • Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
  • Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
  • Add peanuts if desired.
  • Bake at 350°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
  • Remove cake from oven and run a knife around the inside edge of the pan.
  • Turn the oven off and return the cake to the oven for an additional 20 minutes.
  • Chill, uncovered, overnight.
  • Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
  • Cool to lukewarm, then pour over cheesecake.
  • Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
  • Chill till topping firms up.

Nutrition Facts : Calories 547.1, Fat 35.7, SaturatedFat 18.8, Cholesterol 63.7, Sodium 657, Carbohydrate 48.5, Fiber 2.4, Sugar 22.6, Protein 12.7

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE



Chocolate & Peanut Butter Mousse Cheesecake image

This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

1-1/2 cups chocolate wafer crumbs (about 24 wafers)
1/4 cup butter, melted
MOUSSE LAYERS:
1-1/4 cups heavy whipping cream
5 ounces cream cheese, softened
2 tablespoons butter, softened
3/4 cup creamy peanut butter
1-1/4 cups confectioners' sugar
5 ounces bittersweet chocolate, chopped
1 milk chocolate candy bar (3-1/2 ounces), chopped
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
GANACHE:
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE



Low-Sugar Peanut Butter Chocolate Cheesecake image

This low-sugar cheesecake is my favorite birthday dessert for myself and a good option for our family with diabetic dietary needs.

Provided by JESSAYN

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h40m

Yield 8

Number Of Ingredients 10

1 prepared chocolate graham cracker pie crust
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese
4 ounces unsweetened chocolate, chopped
1 ¾ cups granular no-calorie sucralose sweetener (such as Splenda®)
1 (8 ounce) package reduced-fat cream cheese
½ cup skim milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
  • Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
  • Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 26.9 g, Cholesterol 66.1 mg, Fat 23.1 g, Fiber 3 g, Protein 10.2 g, SaturatedFat 10.5 g, Sodium 302.5 mg, Sugar 11.9 g

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS



Chocolate Covered Peanut Butter Cheesecake Pops image

Peanut butter, chocolate, and cheesecake? Put it on a pop and it's all our favorite things in a kid- and party-friendly form.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 36 mini squares

Number Of Ingredients 8

1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

Steps:

  • For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
  • Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
  • Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
  • Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
  • 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
  • Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
  • Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

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.

PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES



Peanut Butter and Chocolate Cheesecake Brownies image

Provided by Dede Wilson

Categories     Cake     Chocolate     Egg     Dessert     Valentine's Day     Kid-Friendly     Cream Cheese     Peanut     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 25

Number Of Ingredients 18

Brownie layer:
Nonstick vegetable oil spray
8 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, diced
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon salt
Cheesecake layer:
1 8-ounce package cream cheese, room temperature
1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
1 teaspoon vanilla extract
1/2 cup sugar
2 large eggs
2 tablespoons heavy whipping cream
2 tablespoons all purpose flour
2 ounces bittersweet chocolate, chopped

Steps:

  • For brownie layer:
  • Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
  • Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
  • For cheesecake layer:
  • Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
  • Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
  • Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.
  • Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.

REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE



Reese's Chocolate Peanut Butter Cheesecake image

Rich, smooth peanut butter cheese cake. This is a sure fire hit at any gathering or just to have around the house.

Provided by Best Baker Jen

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups graham cracker crumbs
1/3 cup sugar, plus
1/4 cup sugar, divided (or Splenda)
1/3 cup cocoa
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
10 ounces reese's peanut butter chips, melted
4 eggs
2 teaspoons vanilla extract
2 tablespoons butter
2 tablespoons hershey's cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 300°F.
  • Combine graham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining 1/4 cup sugar (Splenda) until fluffy.
  • Gradually beat in sweetened condensed milk, then melted chips, until smooth.
  • Add eggs and vanilla;; beat well. Pour into prepared crust.
  • Bake 60-70 minutes or until center is almost set.
  • Remove from oven.
  • With knife, loosen cake from side of pan.
  • Cool.
  • Remove side of pan.
  • Refrigerate until cold.
  • Garnish with chocolate drizzle.
  • Store, covered, in refrigerator.
  • Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan over low heat; add 2 tablespoons Hershey's cocoa and 2 tablespoons water.
  • cook and stir until slightly thickened. DO NOT BOIL.
  • Cool slightly.
  • Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 3/4 cup.
  • **Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.

CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE (VEGAN VERSION)



Chocolate and Peanut Butter Swirl Cheesecake (Vegan Version) image

This is a truly decadent version of an omni taste sensation. I was so happy that this recipe tasted so good because I have been burnt before :) Well worth the effort!

Provided by KristinV

Categories     Cheesecake

Time 1h25m

Yield 1 cheesecake

Number Of Ingredients 11

1 1/2 cups Oreo cookies, finely crushed
3 tablespoons vegan margarine, melted
300 g extra firm light silken tofu
220 g vegan cream cheese (Tofutti Better than Cream Cheese)
3/4 cup sugar
1/2 cup soymilk
100 g chocolate
5 tablespoons peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla
3 tablespoons cornflour

Steps:

  • To make the crust, grease a pie pan.
  • In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
  • For the Cheescake.
  • Preheat the oven to 180°C
  • Drain the tofu and put it and the cream cheese into your food processor. Blend until smooth.
  • Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate, peanut butter and crust) and process until completely smooth, about 3 more minutes.
  • Melt the chocolate in a microwave safe container to a point that it is soft enough to blend with the other ingredients (be careful, it's easy to burn chocolate in the microwave). You can also melt it on the stove in a double boiler.
  • Pour half of your blended cream mixture into a seperate bowl and then fold in the chocolate until it is fully incorporated. Pour the chocolate mixture into the pie crust.
  • Add the peanut butter to your remaining cream mixture and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.
  • Swirl the peanut butter mixture into the pie crust on top of the chocolate mixture layer and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
  • Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).

PEANUT BUTTER CHOCOLATE CHEESECAKE



Peanut Butter Chocolate Cheesecake image

A decadent treat for the holidays, we suggest reserving this recipe for special occasions as it is quite time consuming. However, it will definitely be a crowd pleaser! We've adapted this recipe from the original Martha Stewart recipe.

Provided by Theprettyfeed

Categories     Cheesecake

Time 10h

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chocolate wafer cookie
2 tablespoons unsalted butter, melted
2 tablespoons sugar
4 ounces semisweet chocolate, finely chopped (55 to 61 percent cacao)
4 (8 ounce) packages cream cheese, room temperature
1 1/2 cups sugar
1 pinch coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter
4 ounces bittersweet chocolate
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup
1 (19 1/16 ounce) package peanut butter cups

Steps:

  • DIRECTIONS For Cheesecake.
  • Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. (this is necessary to prevent leakage) Coat bottom of pan with cooking spray, and line with parchment paper cut to fit the bottom of the pan. Spray parchment paper.
  • Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan,(use the bottom of a measuring cup to press down) 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. (do not let the bottom of the bowl touch the water as this will burn the chocolate) Let cool. Beat cream cheese with a mixer (use paddle attachment) 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, scraping bowl between each addition and beating just until combined after each addition (do not over-mix).
  • Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Smooth out to crust with a spatula. Put into the freezer for 5-7 minutes to just set the filling. Ladle chocolate filling directly on top of peanut butter filling and spread evenly out to the edges.
  • 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 covering with a cloth. Before un-molding, run a knife around edge of cake.
  • DIRECTIONS For Glaze.
  • Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
  • Make the chocolate glaze and immediately pour glaze over top of cake starting in the center , smoothing with an offset spatula and letting it drip down the sides. Cut mini peanut butter cups in half and pile in the middle of the cheesecake.
  • If you are a peanut butter chocolate lover, which we definitely are, we have a few other recipes recipes to share. These are also easier recipes if you don't have the time to tackle this cheesecake just yet. These are some of our favorite youtube channels to follow and you can watch the recipes being made as well. We hope you feel up to our cheesecake challenge shortly! It's WORTH IT!

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE



Peanut Butter Chocolate Chip Cheesecake image

Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.

Provided by Brooke the Cook in

Categories     Cheesecake

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/4 cups low-fat graham crackers, broken into chunks (I use one sleeve)
3 tablespoons brown sugar
3 tablespoons Splenda granular
1/4 cup butter
5 ounces reduced-fat cream cheese, room temperature
3 ounces nonfat sour cream
2/3 cup peanut butter, creamy
1/2 cup powdered sugar
1/2 teaspoon vanilla
6 -8 ounces fat-free whipped topping, thawed (Cool Whip Free)
2/3-3/4 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 350.
  • To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
  • Add sugars and pulse until combined.
  • Add butter and pulse until mixture begins to come together.
  • Press into bottom and up sides of a 9 inch glass pie plate.
  • Bake for 8-9 minutes, remove and allow to cool to room temperature.
  • While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
  • Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
  • Refrigerate for 30-60 minutes, the longer the better!
  • Remove from fridge immediately before serving.

PEANUT BUTTER CHEESECAKE-STUFFED CHOCOLATE BREAD



Peanut Butter Cheesecake-Stuffed Chocolate Bread image

There's a surprise inside this rich, buttery, chocolate-studded quick bread: a creamy swirl of peanut butter cheesecake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 1 loaf

Number Of Ingredients 18

One 8-ounce package cream cheese, at room temperature
1/2 cup creamy peanut butter
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Nonstick cooking spray, for the pan
1 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 1/2 cups sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup semisweet chocolate chips
Confectioners' sugar, for dusting

Steps:

  • For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, peanut butter, granulated sugar, sour cream and egg in a large bowl and beat with an electric mixer until well combined.
  • For the chocolate bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk the sour cream, oil, vanilla and eggs in a medium bowl. In another bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, salt, and baking soda. Stir in the chocolate chips. Fold the wet ingredients into the dry ingredients.
  • Reserve 2 cups of the chocolate batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the chocolate batter and spread evenly. Spoon the reserved chocolate batter over the cream cheese mixture and spread to completely cover.
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE



Peanut Butter Chocolate Chip Cheesecake image

Make and share this Peanut Butter Chocolate Chip Cheesecake recipe from Food.com.

Provided by LizCl

Categories     Cheesecake

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 1/2 cups Oreo cookie crumbs, including the filling (about 22 cookies)
3 tablespoons butter, melted
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

Steps:

  • 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.
  • In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
  • Add sour cream and vanilla. Add the mini chocolate chips.
  • Pour cheesecake mixture into prepared cookie crust.
  • Put cheesecake in 350 degree oven on middle oven rack.
  • Position a baking pan filled halfway with hot water on lower rack.
  • Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
  • Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
  • Remove from oven and let cool on wire rack.
  • In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
  • Spread chocolate topping over cooled cheesecake.
  • Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
  • Refrigerate .12-24 hours.

PEANUT BUTTER & CHOCOLATE CHIP LAYERED CHEESECAKE



Peanut Butter & Chocolate Chip Layered Cheesecake image

I make this cheesecake many times!! My family love it the creamy sweet cheese with peanut butter.

Provided by Sylwia Wojdyla Ohlrich

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 11

1 1/2 c graham cracker crumbs
1/3 c plus 1 cup sugar, divided
1/3 c hershey's cocoa
1/2 stick butter or margarine, melted
2 pkg (8 ounces each) cream cheese, softened
1 tsp vanilla extract
3 cartons (8 ounces each) sour cream
3 eggs
1 c milk chocolate chips, divided
1 c peanut butter chips, divided
1/2 tsp shortening ( do not use butter, margarine, spread or oil)

Steps:

  • 1. Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
  • 2. Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
  • 3. Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
  • 4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
  • 5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.

CHOCOLATE PEANUT BUTTER CHEESECAKE



Chocolate Peanut Butter Cheesecake image

So I've made this a few time, it's decadent and I've had it as my birthday cake many years in a row. My cousin used to make me her version and then I came up with my own. This is for the serious Peanut Butter & Chocolate Lovers!

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 2h15m

Number Of Ingredients 25

CRUST
32 oreo cookies, finely crushed or ground in a food processor
5 1/2 Tbsp melted butter
pinch of salt
FUDGE LAYER
8 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 tsp pure vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped
CHEESECAKE
3 pkg 8oz. each cream cheese, room temperature
1 c creamy peanut butter
1 c granulated sugar
1 tsp pure vanilla extract
4 eggs
GANACHE TOPPING
4 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
PEANUT BUTTER ICING
1 c confectioners' sugar
1 c creamy peanut butter
5 Tbsp unsalted butter at room temperature
3/4 tsp pure vanilla extract
1/4 tsp salt
1/3 c heavy cream

Steps:

  • 1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9? springform pan and set aside.
  • 2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I've found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.
  • 3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.
  • 4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
  • 5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.
  • 6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.
  • 7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired. I used a piping bag and made a border or the peanut butter icing and sometimes I would top with a miniature peanut butter cup.
  • 8. Peanut Butter Icing Directions: Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - (4.5/5)



No-Bake Chocolate Peanut Butter Cheesecake Recipe - (4.5/5) image

Provided by á-43062

Number Of Ingredients 8

10 graham crackers
7 tablespoons melted butter
24 ounces cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioner's 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 springform pan. Refrigerate. In a large bowl, mix together softened cream cheese until smooth. Add the powdered sugar and vanilla and continue to mix until there are no lumps. Add the 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 to 4 hours, serve and enjoy!

Tips:

  • For a gluten-free option, use a gluten-free graham cracker crust.
  • To make the cheesecake ahead of time, bake it according to the recipe and then let it cool completely. Cover it tightly with plastic wrap and refrigerate for up to 3 days.
  • To make the chocolate ganache, use a good quality dark chocolate. This will give the ganache a richer flavor.
  • If you don't have a springform pan, you can bake the cheesecake in a 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits inside the pie plate.
  • To make the peanut butter swirl, simply combine peanut butter, powdered sugar, and cream cheese until smooth. Then, spoon the mixture into the cheesecake batter before baking.

Conclusion:

This peanut butter chocolate cheesecake is the perfect dessert for any occasion. It's rich, creamy, and chocolatey, with a delicious peanut butter swirl. It's sure to be a hit with everyone who tries it!

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