Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy peanut butter chocolate cheesecake - featured image

Creamy Peanut Butter Chocolate Cheesecake

  • Author: Julia
  • Total Time: 5 hours 10 minutes
  • Yield: 12 servings 1x

Description

A rich, silky, and easy-to-make peanut butter chocolate cheesecake perfect for busy weeknights. This recipe combines creamy peanut butter and chocolate in a decadent yet balanced dessert that comes together quickly.

Ingredients

Scale
  • 16 oz (450g) cream cheese, softened
  • 1 cup (250g) creamy peanut butter
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs and melted butter. Stir until crumbs are evenly coated and press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
  2. In a large bowl, beat softened cream cheese and peanut butter on medium speed until smooth and creamy, about 5 minutes. Scrape down sides often.
  3. Gradually add sugar and beat until combined. Add eggs one at a time, mixing well after each addition. Stop mixing once eggs are incorporated to avoid overbeating.
  4. Fold in sour cream and vanilla extract using a spatula.
  5. Gently fold in chocolate chips. Optionally, melt chips and swirl into batter for a smoother texture.
  6. Pour batter over cooled crust and smooth the top. Bake at 325°F (160°C) for 45-50 minutes, until edges are set and center jiggles slightly.
  7. Turn off oven and crack door open. Let cheesecake cool inside for 1 hour, then transfer to fridge to chill for at least 4 hours or overnight.
  8. Run a knife around edges before releasing springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Optionally drizzle melted chocolate or sprinkle chopped peanuts on top before serving.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing after adding eggs to prevent cracks. For a smoother cheesecake, bake in a water bath. Leftovers keep well for up to 4 days refrigerated or freeze slices up to 2 months. Smaller slices recommended due to richness. Optional toppings include melted chocolate drizzle or chopped peanuts.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of che
  • Calories: 360
  • Sugar: 20
  • Sodium: 220
  • Fat: 25
  • Saturated Fat: 10
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 7

Keywords: peanut butter cheesecake, chocolate cheesecake, easy cheesecake recipe, weeknight dessert, creamy cheesecake, no-bake cheesecake crust

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealuv.com/creamy-peanut-butter-chocolate-cheesecake-easy-recipe-for-busy-weeknights/