Peanut Butter-Chocolate Cheesecake


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

Prep Time:
25 mins
Cook Time:
1 hrs 17 mins
Additional Time:
5 hrs 10 mins
Total Time:
6 hrs 52 mins
16 servings, 1 piece (101 g) each


  • 1 cup KRAFT Peanut Butter

  • 1 cup white sugar, divided

  • 4 eggs, divided

  • 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened

  • 2 tablespoons KRAFT Peanut Butter

  • 2 tablespoons white sugar

  • 1 cup whipping cream

  • 2 tablespoons chopped peanuts


  1. Heat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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 (per serving)

407 Calories
29g Fat
31g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 407
% Daily Value *
Total Fat 29g 38%
Saturated Fat 13g 65%
Cholesterol 111mg 37%
Sodium 246mg 11%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 24g
Protein 8g
Vitamin C 0mg 1%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 35mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.