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Chocolate Peanut Butter Cheesecake

 Chocolate Peanut Butter Cheesecake
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.
12 ServingsPrep: 40 min. Bake: 1 hour 5 min. + chilling

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

Directions

  • In a microwave, melt butter and unsweetened chocolate; stir until

2 of 2

Chocolate Peanut Butter Cheesecake (continued)

Directions (continued)

  • 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 near 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. Drizzle with melted chocolate. Refrigerate
  • leftovers. Yield: 12 servings.
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.