The classic combo of chocolate and peanut butter go together perfectly in this creamy cheesecake. What could be better?

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr 17 mins
additional:
5 hrs 10 mins
total:
6 hrs 52 mins
Servings:
16
Yield:
16 servings, 1 piece (101 g) each
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press onto bottom of 9-inch springform pan. Bake 25 to 27 minutes or until toothpick inserted in centre comes out clean. Use back of spoon to gently press centre of crust to flatten. Cool.

  • Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

  • Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

  • Beat remaining peanut butter and sugar in medium bowl with mixer until blended. Gradually add cream, beating constantly with mixer on high speed until stiff peaks form. Spoon over cheesecake; top with nuts.

Variation:

Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.

Make Ahead:

The crust can be baked ahead of time. Cool, then store at room temperature up to 24 hours before continuing as directed. Or, prepare the dough for the crust and refrigerate up to 24 hours before pressing onto bottom of springform pan and baking as directed.

How to Press the Cookie Dough onto Bottom of Pan:

Since the cookie dough for the crust is slightly sticky, moisten your fingers with water before using to press dough onto bottom of springform pan.

Nutrition Facts

407 calories; protein 8.4g 17% DV; carbohydrates 31g 10% DV; fat 29.4g 45% DV; cholesterol 110.8mg 37% DV; sodium 245.6mg 10% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2014
IT WAS DELICIOUS! I MADE IT A COUPLE DAYS AGO AND COULDN'T WAIT TO WRITE THIS REVIEW! GOOD JOB! Read More
(1)

Most helpful critical review

Rating: 3 stars
11/23/2014
This was very good. I made it for a friend's b'day party and everyone liked it. However The recipe is very confusing. You shouldn't have to read about the chocolate part in the footnotes. It's listed as a peanut butter "chocolate" cheesecake. Also the melted chocolate did not mix in nicely. It left the cream cheese mixture speckled looked nothing like the nice dark chocolate in the picture. I'm wondering if a semi-sweet Cocoa powder would work better? Although the taste was there I only gave it 3 stars because of the way the recipe is laid out and also how the chocolate did not mix well. Read More
(3)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
11/22/2014
This was very good. I made it for a friend's b'day party and everyone liked it. However The recipe is very confusing. You shouldn't have to read about the chocolate part in the footnotes. It's listed as a peanut butter "chocolate" cheesecake. Also the melted chocolate did not mix in nicely. It left the cream cheese mixture speckled looked nothing like the nice dark chocolate in the picture. I'm wondering if a semi-sweet Cocoa powder would work better? Although the taste was there I only gave it 3 stars because of the way the recipe is laid out and also how the chocolate did not mix well. Read More
(3)
Rating: 5 stars
11/05/2014
IT WAS DELICIOUS! I MADE IT A COUPLE DAYS AGO AND COULDN'T WAIT TO WRITE THIS REVIEW! GOOD JOB! Read More
(1)
Rating: 5 stars
10/16/2017
I made it almost exactly as shown. I didn't do the whipped topping instead I put chopped peanut butter cups instead. Read More
Advertisement
Rating: 2 stars
11/26/2015
The cheesecake part was wonderful but the whipped topping did not work. It tasted fine after a drained a good half a cup of peanut buttery liquid off. It looked really chunky and was by no means was is at all fluffy. I mixed it for a good 15 minutes with no change. I ended up making a fluffy peanut butter icing to put on top and it worked much better. I would suggest making the cheesecake but using a different topping Read More
Rating: 4 stars
06/24/2018
Very tasty. It s basically a chocolate cheesecake on top of a crisp peanut butter cookie. I did have some issues baking the crust. Maybe it was my cheap apartment oven or my dark springform pan but my first try at the crust was burnt on the edges and too brown dry and crunchy in the middle. I mixed up another batch of the dough and reduced the baking time by 10 minutes (!!!) and it came out better but still a little browner than I d like on the edges. My advice is to watch it like a hawk. I might try an actual peanut butter cookie recipe for the crust next time. It was good but not spectacular. The cheesecake was delicious-chocolatey without overpowering the cheesecake flavor. I ve never see bricks of chocolate cream cheese so I mixed in melted Baker s chocolate. Mine blended perfectly but I m sure my Kitchen-Aid stand mixer has more to do with than than me. I didn t make the whipped topping instead opting for chopped mini Reese s cups. Final thoughts on the cheesecake as a whole: I think a little more peanut butter flavor would make it better so next time I ll look into finding a peanut butter sauce recipe to drizzle over the top. Also I d recommend making this (or any cheesecake really) at least a day before you plan to eat it. Something about letting it set and chill longer seems to make it richer. Happy eating! Read More