Description

This Peanut Butter Chocolate Cheesecake combines rich, creamy peanut butter and smooth chocolate in a decadent layered dessert perfect for special occasions or indulgent treats. The cheesecake features a chocolate cookie crust, a luscious dual-flavored filling, and an optional drizzled topping with crushed peanuts or chocolate shavings for added texture and flavor.

Ingredients

Scale

Crust

1 1/2 cups chocolate cookie crumbs (like Oreo, without filling)
1/4 cup melted butter

Filling

16 ounces cream cheese, softened
3/4 cup creamy peanut butter
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
1/2 cup semi-sweet chocolate chips, melted and slightly cooled

Topping (optional)

1/4 cup peanut butter
1/4 cup semi-sweet chocolate chips
Crushed peanuts or chocolate shavings for garnish

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Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes, then set aside to cool slightly.
Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter, sugar, and vanilla extract, beating until fully combined. Mix in the eggs one at a time, beating just until incorporated. Stir in the sour cream, then divide the batter in half. Stir the melted chocolate into one half until fully blended.
Assemble the cheesecake layers: Pour the chocolate batter over the baked crust, smoothing the top. Carefully spoon the peanut butter batter over the chocolate layer and smooth it evenly. Tap the pan lightly to release any air bubbles.
Bake the cheesecake: Bake for 50 to 60 minutes, or until the center is just set and the edges are slightly puffed. Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.
Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
Prepare the topping: Melt the peanut butter and semi-sweet chocolate chips separately, then drizzle them over the chilled cheesecake before serving. Garnish with crushed peanuts or chocolate shavings if desired.

Notes

For a swirl effect, alternate scoops of chocolate and peanut butter batter and swirl with a knife before baking.
Ensure all ingredients are at room temperature for a smoother, more even batter.
Chill the cheesecake thoroughly and slice it with a hot knife for clean, neat servings.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 440
Sugar: 24g
Sodium: 260mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 9g
Cholesterol: 95mg