Chocolate Chip Peanut Butter Cheesecake
Indulge in the ultimate dessert experience with this irresistible Chocolate Chip Peanut Butter Cheesecake, a creamy and decadent treat that’s sure to impress any sweet tooth. Featuring a buttery graham cracker crust, a velvety peanut butter-infused cream cheese filling, and pockets of rich mini chocolate chips, every bite is an explosion of flavor. Perfectly baked to achieve a smooth, crack-free finish, this cheesecake is enhanced with an optional drizzle of luscious chocolate ganache for a show-stopping presentation. With only 25 minutes of prep time, this crowd-pleasing dessert is ideal for celebrations, gatherings, or simply treating yourself to a luxurious slice of indulgence. Whether you’re a cheesecake lover or a peanut butter fan, this recipe effortlessly blends two favorites into one unforgettable masterpiece.
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Recipe Information
Ingredients
- 2 cups (crushed) Graham crackers
- 0.5 cup Unsalted butter, melted
- 24 ounces (softened, 3 blocks) Cream cheese
- 1 cup Granulated sugar
- 1 cup Peanut butter (creamy)
- 0.5 cup Sour cream
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Mini chocolate chips
- 1 cup Chocolate ganache (optional for topping)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the crushed graham crackers and melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the granulated sugar and continue beating until well combined and creamy.
Mix in the peanut butter, sour cream, and vanilla extract until thoroughly blended.
Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
Gently fold in the mini chocolate chips.
Pour the cheesecake batter over the prepared crust in the springform pan.
Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature before covering and chilling in the refrigerator for at least 4 hours or overnight.
If desired, drizzle chocolate ganache over the chilled cheesecake before serving.
Slice and serve your delicious Chocolate Chip Peanut Butter Cheesecake!
Nutrition Facts
Calories |
6103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.4 g | 535% | |
| Saturated Fat | 189.2 g | 946% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 546.3 g | 199% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 430.8 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 762 mg | 59% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
