Recipes and Cooking Decadent Chocolate-Peanut Butter Cheesecake 3.8 (103) 9 Reviews This decadent cheesecake isn't too sweet, letting the flavors of chocolate and peanut butter shine. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2010 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 40 mins Cool Time: 45 mins Chill Time: 4 hrs Stand Time: 15 mins Total Time: 6 hrs 20 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ cup chocolate graham cracker squares or graham cracker squares, finely crushed ½ cup butter, melted 2 tablespoon sugar 2 8 ounce packages cream cheese, softened 1 cup creamy peanut butter ¼ cup sugar 1 egg, lightly beaten 1 ½ cup semisweet chocolate pieces 2 tablespoon milk ½ teaspoon vanilla 2 eggs, lightly beaten Peanuts (optional) Directions Preheat oven to 300°F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Set pan in a shallow baking pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 cup sugar until combined. Gently stir in the one lightly beaten egg; set aside. In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth. Stir in milk and vanilla. Gently stir in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Evenly spread remaining chocolate mixture over peanut butter layer. Bake for 40 to 45 minutes or until top is set when gently shaken. The outer 2 inches of the top will be slightly puffed and dry-looking; the center will look darker and wet. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts. Print Nutrition Facts (per serving) 404 Calories 31g Fat 26g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 404 % Daily Value * Total Fat 31g 40% Saturated Fat 15g 75% Cholesterol 85mg 28% Sodium 233mg 10% Total Carbohydrate 26g 9% Total Sugars 21g Protein 8g Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 145mg 3% Folate, total 4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.