Chocolate Peanut Butter Cheesecake Recipe
Chocolate Peanut Butter Cheesecake Recipe photo by Taste of Home

Chocolate Peanut Butter Cheesecake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 40 min. Bake: 1 hour 5 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 1 hour 5 min. + chilling
MAKES: 12 servings

Ingredients

  • BROWNIE CRUST:
  • 1/4 cup butter, cubed
  • 3 ounces unsweetened chocolate
  • 1 cup packed brown sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1 ounce semisweet chocolate
  • FILLING:
  • 1 jar (12 ounces) creamy peanut butter
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 1/2 cup sour cream
  • TOPPING:
  • 3/4 cup sour cream
  • 2 teaspoons sugar
  • Melted semisweet chocolate, optional

Nutritional Facts

1 serving (1 slice) equals 564 calories, 36 g fat (16 g saturated fat), 144 mg cholesterol, 306 mg sodium, 51 g carbohydrate, 2 g fiber, 14 g protein.

Directions

  1. 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.
  2. 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 near the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.
  3. 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.
  4. Pour filling into center. Bake at 350° for 45 minutes or until center is almost set.
  5. 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. Drizzle with melted chocolate. Refrigerate leftovers. Yield: 12 servings.
Originally published as Chocolate Peanut Butter Cheesecake in Country Woman Christmas Annual 2003, p37

Nutritional Facts

1 serving (1 slice) equals 564 calories, 36 g fat (16 g saturated fat), 144 mg cholesterol, 306 mg sodium, 51 g carbohydrate, 2 g fiber, 14 g protein.

Reviews for Chocolate Peanut Butter Cheesecake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 5, 2011

"Overall recipe was decent. The brownie crust came out well. I used dark chocolate, reduced the sugar by .25 cup and used chocolate chips instead of chopped chocolate. The peanut butter filling had a good flavor but was more mousse like in texture than I was anticipating. It was a good dessert but not a dense, typical cheesecake."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT