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Peanut Butter and Chocolate Chip Cheesecake Recipe

Updated on April 8, 2012
5 stars from 3 ratings of Peanut Butter and Chocolate Chip Cheesecake

I like peanut butter, chocolate and cheesecake. So i thought that if I put them all together I could have three favorites in one dessert. So I gave it a try and this cheesecake (peanut butter with chocolate chips mixed intot he batter and topped with chocolate) is what i got. It's really good, and sure to make anyone who loves chocolate and peanut butter happy!

Prep time: 40 minutes

Bake time: 45 minutes

Cool time: 45 minutes (15 minutes; Then 30 minutes)

Chill time: 4 hours



1 sticks (1/2 cup or 8 tablespoons) of unsalted butter; melted

40 chocolate graham cracker squares (approximately 2 cups); crushed

1 tablespoon white sugar


24 ounces cream cheese (softened at room temperature)

1 cup Peanut Butter

1 cup white sugar

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

2 whole eggs

1 egg yolk

ΒΌ cup milk

1 cup Chocolate Chips


1 ounce (2 tablespoons) brown sugar

1 cup sour cream

1 cup chocolate chips



1. In a large bowl mix crushed graham crackers, melted butter and sugar until incorporated.

2. Press mixture into the bottom a 9-inch springform pan.


1. In a large mixing bowl using an egg beater or standing mixer beat cream cheese, sugar, flour and vanilla until combined.

2. Add peanut butter. Mix until combined.

3. Add whole eggs and the egg yolk all at once. Beat at low speed until combined.

4. Stir in milk.

5. Stir in Chocolate Chips.

Topping: (make this after cheesecake is baked, while it is cooling)

1. In a small sauce pan over low heat melt together sour cream, brown sugar, and chocolate chips.

2. Constantly whisk together until melted smooth. (It will take some time before the chocolate starts to melt so be patient.)

Baking directions

1. Pour cream cheese/ peanut butter/ chocolate chip mixture into crust-lined pan.

2. Place on a cookie sheet.

3. Bake in 375 degree f for 35 to 45 minutes or until center appears nearly set when shaken a little.

4. Cool in pan on wire rack for 15 minutes.

5. Make topping while cake cools.

6. Drizzle lightly, or spread completely, the chocolate topping over the top of the cake. Cool for 30 minutes.

7. Allow to cool completely before chilling in refrigerator for at least 4 hours before serving.


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    • moonlake profile image

      moonlake 4 years ago from America

      This sounds so good. Voted up and added to my pins.

    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from San Jose, CA

      Thanks for reading! I hope you enjoy it when you do get a chance to make it.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      I'm a lover of chocolate and peanut butter, so I really look forward to trying this! Cream cheese is pretty expensive here, though, so I'll have to wait for a special occasion. Thanks for sharing your delicious recipe!

    • Edgar Arkham profile image

      Edgar Arkham 6 years ago from San Jose, CA

      Thank you all for reading, I hope everyone enjoys this as much as I have!

    • livingpah2004 profile image

      Milli 6 years ago from USA

      I love cheesecake and this sounds so yummy!

    • Lilleyth profile image

      Suzanne Sheffield 6 years ago from Mid-Atlantic

      Yummy! Sounds like a keeper. Good job.

    • Natashalh profile image

      Natasha 6 years ago from Hawaii

      Oh, goodness! How can someone resist clicking on a title like this? Voted up and awesome.

    • greatstuff profile image

      Mazlan 6 years ago from Malaysia

      I LOVES Peanut butter but only the crunchy type, dark chocolate and so so on cheese cake. But your recipe looks good and will have to give a try. Voted up and Shared