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Chocolate Peanut Butter Cheesecake

 Chocolate Peanut Butter Cheesecake
Recipe courtesy of Sandra LeeWant more holiday cheesecake and dessert recipes? Take a peek at our Sweets of the Season Guide. Get recipes >
16 ServingsTotal Time: 6 Hours 20 min. (including refrigerating)


  • 20 2-inch round bakery sugar cookies, crushed (1-1/2 cups)
  • 1 tablespoon butter, melted
  • 3 packages (8 ounces 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 teaspoon McCormick® Pure Vanilla Extract
  • 4 eggs
  • 6 squares (6 oz) BAKER'S® Semi-Sweet Chocolate
  • 1 tablespoon PLANTERS COCKTAIL Peanuts


  • HEAT oven to 325°F.
  • MIX cookie crumbs and butter; press onto bottom of 9-inch springform
  • pan.
  • BEAT cream cheese, sugar and peanut butter with mixer until blended.
  • Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing
  • on low speed after each just until blended.
  • MELT 4 oz. chocolate as directed on package. Transfer 3 cups batter
  • to medium bowl; stir in melted chocolate. Pour over crust.
  • Refrigerate remaining batter until ready to use.

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Chocolate Peanut Butter Cheesecake (continued)

Directions (continued)

  • BAKE 1 hour or until center is almost set, gently spooning remaining
  • batter over partially baked layer in pan after 30 min. Run knife
  • around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours.
  • MELT remaining 2 oz. chocolate and drizzle over top of cheesecake and
  • sprinkle with peanuts before serving.
  • Yield: 16 servings.