Ingredients
Scale
- 1 ½ cups chocolate graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon alcohol-free vanilla extract
- 1 cup heavy whipping cream
- ½ cup semi-sweet chocolate chips (for topping)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the chocolate graham cracker crumbs with the melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and creamy. Gradually add in the powdered sugar and vanilla bean paste, mixing until fully combined.
- Step 3: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated.
- Step 4: Pour the filling over the prepared crust in the springform pan, smoothing out the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Step 5: Bake for about 45 minutes or until set but still slightly jiggly in the center. Remove from oven and let it cool at room temperature for about an hour before refrigerating for at least four hours or overnight.
- Step 6: Before serving, melt the semi-sweet chocolate chips in a microwave-safe bowl and drizzle over the cheesecake. Slice and enjoy your delicious Chocolate Peanut Butter Cheesecake!
Notes
- For optimal freshness, store any leftover Chocolate Peanut Butter Cheesecake in an airtight container in the refrigerator for up to five days.
- If you prefer your cheesecake slightly warm, you can reheat individual slices in the microwave for about 10-15 seconds, just until softened but not melted.
- Serve your cheesecake with a dollop of whipped cream and a sprinkle of crushed peanuts or chocolate shavings on top for an extra touch of indulgence.
- To ensure a smooth filling, make sure both the cream cheese and peanut butter are at room temperature before mixing, as this helps to avoid lumps and achieve a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Trans Fat: 0g
- Protein: 20g