Peanut Butter Chocolate Cheesecake

This is so good – like a Peanut Butter Cup! This recipe makes a large dessert, and I have made it a few times to take to functions, where it has proved extremely popular. For a better “Peanut Butter Cup” effect, I have also made it with a chocolate wafer crumbs in crust in place of graham wafers.

Peanut Butter Chocolate Cheesecake
Prep time
Cook time
Total time
Unbaked cheesecake recipe with a peanut butter cheesecake and chocolate filling.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • ¼ cup butter, melted
  • 1 cup graham wafer crumbs
  • ¼ cup sugar
  • 12 oz. cream cheese, softened (1-8 oz., 1-4 oz. package)
  • 1½ cups peanut butter
  • 1 cup sugar
  • 1 cup whipping cream
  • ½ cup sugar
  • ½ cup whipping cream
  • 1 teaspoon vanilla
  • 4 squares semi sweet chocolate
  • ¼ cup butter
  1. Combine butter, graham wafer crumbs and sugar. Press into the bottom of a 10" springform pan.
  2. Bake for 10 minutes at 350 degrees F.
  3. Cool completely before adding filling.
  1. In a large mixer bowl, beat cream cheese, peanut butter, and sugar until light and fluffy.
  2. Whip cream and fold into peanut butter mixture. Pour over cooled crust.
  1. Combine sugar, cream and vanilla in a saucepan. Stir to blend. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes - do not stir.
  2. Remove from heat and add chocolate and butter. Stir with a wooden spoon until chocolate has melted and the mixture becomes quite shiny - about 5 minutes.
  3. Pour over filling. Refrigerate at least 8 hours, or overnight.


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