Peanut Butter Chocolate Cheesecake

May 23, 2011 at 3:51 pm 10 comments

One of the many reasons I love baking is being able to share my creations with those I love, my friends and family, and spread the love. So, when my bestie, Eliza (who is still in school – poor her!), invited me to celebrate her birthday with her at college, I jumped at the chance to bake her a cake.

Eliza and I have a lot in common. For one, we both love peanut butter and chocolate, especially in the form of Reese’s Peanut Butter Cup! That’s why her cake of choice was a Peanut Butter Chocolate Cheesecake.

Since I also made a second cheesecake (White Chocolate Raspberry – recipe to come!), I wanted an easy recipe that didn’t require too many ingredients. After some research, I compiled this recipe from a few difference sources (listed below). What I created was a rich, flavorful cheesecake filled with yummy peanut butter cream cheese filling and topped with chocolate ganache and peanut butter frosting. It’s like a Reese’s cup in cheesecake form!

Peanut Butter Chocolate Cheesecake

Adapted from Brown Eyed Baker, Confections of a Foodie Bride and Sweet Tooth, Sweet Life

Ingredients

Crust

  • Homemade or store-bought graham or Oreo crust (9 inch) – I used Ready Crust Reduced Fat Graham crust because I couldn’t find an Oreo crust and buying a crust saved me time.

Peanut Butter Filling

  • 12 oz cream cheese, at room temp – I used 4 oz Neufchatel (1/3 Less Fat Cream Cheese) and 8 oz nonfat cream cheese.
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 eggs

Chocolate Topping

  • 4 oz semisweet chocolate, chopped – I used chocolate chips
  • 1 tbsp butter
  • 1/2 cup heavy cream

Peanut Butter Frosting

  • 1/6 cup smooth peanut butter
  • 3/2 cup powdered sugar
  • 3/4 tsp vanilla extract
  • 2 tbsp cup milk (plus more to achieve desired consistency)

Any additional decorations – I used semisweet chocolate chips and a Reese’s cup

Method

Preheat oven to 350F degrees.

For the peanut butter cheesecake filling

Beat the cream cheese and peanut butter together on medium speed until smooth.

Add the sugar and vanilla extract, and beat until thoroughly combined.

Reduce the speed to low and add eggs one at a time, beating until combined after each addition.

Pour filling over crust.

Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 35-40 minutes.

Transfer to a wire cooling rack and cool to room temperature (at least 1 hour).

The edges of mine browned a bit because my oven doesn’t bake very evenly (and I forgot to turn the cake half-way through baking). Yours don’t need to be browned like mine.

While cooling, the raised, “puffy” cheesecake filling sunk in a bit. This is normal. After cooling, it looked like this:

For the chocolate topping

Put chocolate, butter and cream into a microwave-safe bowl. Microwave in 30 second bursts until hot, stirring (or whisking) in between each burst until smooth.

Pour the chocolate evenly over the tart. Do so slowly, so the chocolate doesn’t pour over the sides.

Refrigerate until set, at least 4 hours or overnight.


For the peanut butter frosting

Using the amounts outlined in the ingredients, follow the instructions for the frosting from my Chocolate Peanut Butter Cup Cupcakes w/Peanut Butter Frosting recipe.

Decorate as you wish. Be creative! I used the frosting, semisweet chocolate chips, and a Reese’s Cup.

I made this cake two days in advance, and it travels really well (especially thanks to the plastic crust “saver” that came with the store-bought crust).

This slice is 1/16 of the cake.

I hope you enjoyed this recipe. Please leave a comment. I love hearing from you! If you try this recipe, tell me how it goes.

Question: What is your favorite type and flavor of cake?

My favorite “traditional” cake is probably moist chocolate cake with raspberry filling and lots of chocolate frosting. I am also a huge believe in the power of sprinkles. Sprinkles make anything better! My favorite flavor of cheesecake is, you guessed it, peanut butter and chocolate!

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Entry filed under: Cake, Chocolate, Dessert, Peanut Butter, Recipe. Tags: , , , , , , , , , .

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10 Comments Add your own

  • 1. pawsitivelife  |  May 23, 2011 at 8:03 pm

    I love cheesecake. some recepies are so complicated but yours seems totally doable. I am now learning to love pb, I never had it as a kid (weird polish family) so now I am constantly eating it

    Reply
    • 2. Lara @ six times the yum  |  May 23, 2011 at 11:44 pm

      Thanks! I’m definitely a fan of recipes that are easy but create foods that look like they took a lot of time. :)

      Reply
  • 3. kristisn  |  May 23, 2011 at 8:50 pm

    That looks dangerously good!

    Reply
  • 5. Jenny  |  May 23, 2011 at 8:55 pm

    Omg this is the most scrumptious thing I’ve seen all day!! Please come bake for me!! :D

    Reply
  • 7. czechvegan  |  May 26, 2011 at 1:55 am

    That looks awesome! If I weren´t a vegan, I would come over for a slice of this heavenly looking cutie:) And your decorating skills are just great!
    I love fruit cakes, just a thin layer of crust and a lot of fruit on it, maybe with a bit of “tofu cream”.

    Reply
    • 8. Lara @ six times the yum  |  May 29, 2011 at 11:07 am

      Thanks! I’d love to try to veganize this some day. There are some great vegan “cheesecake” recipes out there using cashew creme, tofu creme, and/or other ingredients. I love fruit cakes, too!!

      Reply
  • 9. Emma (Sweet Tooth Runner)  |  May 28, 2011 at 8:05 am

    Ohmygosh that looks AMAZING!! I am seriously drolling over here!! I HAVE to veganise that- YUM! :D

    Fave cake= chocolate with LOTS of frosting, obviously! ;)

    Reply
    • 10. Lara @ six times the yum  |  May 29, 2011 at 11:05 am

      Thanks! I love your idea of veganizing it. I’m sure it can be done and I’d love to try it some day too! Maybe cashew creme or vegan cream cheese or something would work…. Or, you could just fill a vegan graham cracker crust with loads of peanut butter and top it with melted chocolated. I’m sure that would work too. ;-) Haha.

      Reply

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