Peanut Butter Chocolate Chip Cheesecake Recipes

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.

PEANUT BUTTER & CHOCOLATE CHIP LAYERED CHEESECAKE

Steps:

• 1. Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
• 2. Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
• 3. Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
• 4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
• 5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.

CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE

Steps:

• Set oven to 350 degrees.
• Prepare a springform pan.
• To make the crust: combine crumbs with melted butter.
• Press into bottom of the prepared pan.
• For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
• Beat for about 5-6 minutes until smooth and creamy.
• Add in chocolate chips; mix to combine.
• Pour into crust.
• Bake until set, about 55-60 minutes.
• Let stand at room temperature for about 15 minutes.
• Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
• Bake for another 10 minutes more.
• Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350.
• To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
• Add sugars and pulse until combined.
• Add butter and pulse until mixture begins to come together.
• Press into bottom and up sides of a 9 inch glass pie plate.
• Bake for 8-9 minutes, remove and allow to cool to room temperature.
• While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
• Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
• Refrigerate for 30-60 minutes, the longer the better!
• Remove from fridge immediately before serving.

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Cook's Note: All the ingredients should be at room temperature before you start.
• Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
• Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
• Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
• Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
• Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
• Make Ahead:
• Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
• Freeze Note:
• The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
• Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
• Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
• Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
• Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Stir together graham cracker crumbs, sugar, unsweetened baking cocoa, and melted butter.
• Press into the bottom of a 9-inch spring form pan. Or use Oreo crust.
• Beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk, eggs, vanilla, then melted peanut butter chips and semi-sweet chocolate chips.
• Pour into crust and bake at 375 degrees for 55-65 minutes.
• I usually swirl a little chocolate syrup on the top and a couple of chocolate kisses or chips.
• Caramel and Chocolate sauce on individual servings is great as well.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
• In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
• Add sour cream and vanilla. Add the mini chocolate chips.
• Pour cheesecake mixture into prepared cookie crust.
• Put cheesecake in 350 degree oven on middle oven rack.
• Position a baking pan filled halfway with hot water on lower rack.
• Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
• Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
• Remove from oven and let cool on wire rack.
• In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
• Spread chocolate topping over cooled cheesecake.
• Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
• Refrigerate .12-24 hours.