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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
Crust:
  • ¼ cup butter, melted
  • 1 cup graham wafer crumbs
  • ¼ cup sugar
Filling:
  • 12 oz. cream cheese, softened (1-8 oz., 1-4 oz. package)
  • 1½ cups peanut butter
  • 1 cup sugar
  • 1 cup whipping cream
Topping:
  • ½ cup sugar
  • ½ cup whipping cream
  • 1 teaspoon vanilla
  • 4 squares semi sweet chocolate
  • ¼ cup butter
Instructions
Crust:
  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.
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.
Topping:
  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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