Recipes and Cooking Chocolaty PB & J Cheesecake Be the first to rate & review! Turn everything you love about PB & J into a truly decadent dessert! This classic lunchbox combo becomes a rich and chocolaty cheesecake with crushed cookie crust. 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 June 26, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 50 mins Cool Time: 1 hr Chill Time: 4 hrs Total Time: 6 hrs 20 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 ½ cup finely crushed chocolate wafer cookies or graham crackers ½ cup butter, melted 2 tablespoon sugar 2 8 ounce pkg. cream cheese, softened 1 cup creamy peanut butter ¾ cup sugar 1 teaspoon vanilla 4 eggs 1 cup miniature semisweet chocolate pieces ¾ cup strawberry or seedless raspberry jam or grape jelly Melted semisweet chocolate (optional) Directions Preheat oven to 300°F. For crust, in a medium bowl combine crushed cookies, melted butter, and the 2 Tbsp. sugar. Press crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan. Place pan in a shallow baking pan. In a large bowl beat cream cheese with a mixer on medium until smooth. Beat in peanut butter, the 3/4 cup sugar, and the vanilla until combined. Beat in eggs, one at a time, beating on low after each addition. Stir in chocolate pieces. Spoon into prepared crust. Bake about 50 minutes or until the outer 2 inches of the top is slightly puffed and looks dry (center will feel firm but may be darker). Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from side of pan; cool 30 minutes. Remove side of springform pan; cool cheesecake completely on rack. Microwave jam 45 seconds or until smooth and thin enough to spread, stirring once. Spread jam over cheesecake. Cover loosely and chill at least 4 hours. If desired, drizzle with melted chocolate before serving. Rate it Print Nutrition Facts (per serving) 475 Calories 31g Fat 44g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 475 % Daily Value * Total Fat 31g 40% Saturated Fat 14g 70% Cholesterol 90mg 30% Sodium 297mg 13% Total Carbohydrate 44g 16% Total Sugars 33g Protein 8g Vitamin C 1.3mg 7% Calcium 47mg 4% Iron 1.2mg 7% Potassium 186mg 4% Folate, total 24.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *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.