Peanut Butter Cheese Torte Recipe

5 2 3
Peanut Butter Cheese Torte Recipe
Peanut Butter Cheese Torte Recipe photo by Taste of Home
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Peanut Butter Cheese Torte Recipe

Read Reviews
5 2 3
Publisher Photo
This dessert has long been a favorite with my family. I especially like the fact that it requires no baking—and who doesn’t melt for the combination of peanut butter and chocolate? —Ruth Blair, Waukesha, Wisconsin
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • CRUST:
  • 1 cup graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/2 cup finely chopped peanuts
  • FILLING:
  • 2 cups creamy peanut butter
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups sugar
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups heavy whipping cream, whipped
  • CHOCOLATE TOPPING:
  • 4 ounces semisweet chocolate chips
  • 3 tablespoons plus 2 teaspoons brewed coffee
  • Chopped peanuts, optional

Directions

Combine all crust ingredients. Press onto the bottom and halfway up the sides of a 10-in. springform pan. Chill.
For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight.
For topping, in a microwave, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired. Yield: 14-16 servings.
Originally published as Peanut Butter Cheese Torte in Reminisce January/February 1992, p35

Nutritional Facts

1 piece: 545 calories, 38g fat (16g saturated fat), 58mg cholesterol, 278mg sodium, 45g carbohydrate (36g sugars, 3g fiber), 11g protein.

  • CRUST:
  • 1 cup graham cracker crumbs
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1/2 cup finely chopped peanuts
  • FILLING:
  • 2 cups creamy peanut butter
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups sugar
  • 2 tablespoons butter, softened
  • 2 teaspoons vanilla extract
  • 1-1/2 cups heavy whipping cream, whipped
  • CHOCOLATE TOPPING:
  • 4 ounces semisweet chocolate chips
  • 3 tablespoons plus 2 teaspoons brewed coffee
  • Chopped peanuts, optional
  1. Combine all crust ingredients. Press onto the bottom and halfway up the sides of a 10-in. springform pan. Chill.
  2. For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight.
  3. For topping, in a microwave, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired. Yield: 14-16 servings.
Originally published as Peanut Butter Cheese Torte in Reminisce January/February 1992, p35

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Reviews forPeanut Butter Cheese Torte

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MY REVIEW
dwood75 User ID: 7550925 17778
Reviewed Dec. 21, 2013

"I bought some aluminum cake pans and made 4 of these as gifts. I usually let mine sit in the fridge for 48 hours to make sure its firm and ready for eating , and for the chocolate topping I add a little hot coffee as its melting to give it a richer flavor."

MY REVIEW
marjorebaz User ID: 1425541 17772
Reviewed Oct. 7, 2013

"If you like reese's peanut butter cups you will love this. It is easy to make and to save time I usually just buy 2 graham cracker crusts instead of making the crust but then you have to keep in mind to also make a little extra topping."

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