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Peanut Butter Cheese Torte

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    14-16 servings

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

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