• 103 Ratings

This decadent cheesecake isn't too sweet, letting the flavors of chocolate and peanut butter shine.

Source: Better Homes and Gardens

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Andy Lyons

Recipe Summary

prep:
40 mins
bake:
40 mins to 45 mins at 300°
cool:
45 mins
chill:
4 hrs
stand:
15 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

404 calories; total fat 31g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 85mg; sodium 233mg; potassium 145mg; carbohydrates 26g; fiber 2g; sugar 21g; protein 8g; trans fatty acid 0g; vitamin a 534IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 20mg; iron 1mg.
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Reviews

103 Ratings
  • 5 star values: 52
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 17
Rating: 4 stars
11/15/2017
This was really tasty although the crust was a little greasy - I think I'd cut down on the butter a tad for the crust.
Rating: Unrated
07/28/2013
Disgusting, awful, worst cheesecake ever, and i was a cook for 15 years, so its not like i don't know what i am doing, don't waste your money and time on this recipe, as it will end up in the bin. 0 out of 10
Rating: Unrated
03/03/2013
I made this last night and just was not crazy about it. I usually LOVE anything peanut butter and chocolate and had such high hopes for this recipe, but this was a good deal of work for very little reward. I have most of the cheesecake left; everyone at my game night get-together preferred the box-mix brownies. Wouldn't make this again.
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Rating: Unrated
06/16/2014
This was one of the worst recipes I've ever tried! The peanut butter middle was like wall paper paste! Nothing decadent about it. Even the picture was inaccurate. The chocolate layers are very thin compared to the peanut butter middle. Would not make again and advise all who read this to not waste your time and ingredients on this one. I've have been baking for the public for over 40 years and this went into the garbage. I would not serve this to anyone! For those who thought it was great you all must be SMOKERS who can't taste anything anyway!
Rating: Unrated
06/02/2013
Not sweet at all. Both me and my sister didn't like it and my husband wasn't a big fan of it either. Not going in the recipe book for sure.
Rating: Unrated
03/02/2014
Awful recipe. It looks really nice but it tastes bitter.
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Rating: Unrated
10/26/2013
The peanut butter layer is to die for.
Rating: Unrated
03/27/2013
I made this for Thanksgiving it was a hit! It is just a very rich chocolate/peanut butter flavor and little slices are reccomended.
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