Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Family and friends always “ooh” and “aah” when I bring out this tempting cheesecake after holiday dinners!  Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it’s a showstopper.


Chocolate Peanut Butter Cheesecake Recipe


Chocolate Peanut Butter Cheesecake

Brownie Crust:   ¼ cup butter, cubed

3 oz. unsweetened chocolate

1 cup packed brown sugar

2 eggs

1 ½ tsp. vanilla

2/3 cup flour

1/8 tsp. baking powder

1 oz. semi-sweet chocolate

Filling:   1 jar (12 oz.) creamy peanut butter

2 pkg. (one 8 oz., one 3 oz.) cream cheese, softened

1 cup packed brown sugar

3 eggs

½ cup sour cream

Topping:   ¾ cup sour cream

2 tsp. sugar

Melted semi-sweet chocolate, optional

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 inch springform pan.  Cover and refrigerate remaining batter.  Place pan on a baking sheet.  Bake at 350 F. for 17-19 minutes or until a toothpick inserted near 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 combined.  Spread remaining brownie batter about 1 ½ inch high around sides of pan, sealing to baked crust.

Pour filling into center.  Bake at 350 F. for 45 minutes or until center is almost set.

For topping, combine sour cream and sugar; spread over filling to within ¾ inch 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.  Drizzle with melted chocolate.  Refrigerate leftovers.            12 servings

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