Chocolate Drizzled Peanut Butter Cheesecake
Indulge in the ultimate dessert experience with this Chocolate Drizzled Peanut Butter Cheesecake—a rich, creamy delight that effortlessly combines the comforting flavors of sweet peanut butter and decadent semi-sweet chocolate. Featuring a buttery graham cracker crust as the perfect base, this cheesecake boasts a velvety peanut butter-infused filling that's baked to perfection and topped with an elegant drizzle of silky chocolate. The result is a stunning and irresistibly smooth dessert that’s ideal for special occasions or as a showstopping end to any meal. With simple ingredients, easy-to-follow steps, and impressive results, this cheesecake will earn a permanent spot in your recipe rotation.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Peanut butter (creamy)
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 0.75 cup Heavy cream
- 0.75 cup Semi-sweet chocolate chips
- 2 tablespoons Heavy cream (for chocolate drizzle)
Instructions
Preheat your oven to 325°F (162°C). Grease a 9-inch springform pan lightly with cooking spray and set aside.
In a medium bowl, stir together the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar until evenly combined.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or the bottom of a measuring cup to flatten it evenly.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, using a hand or stand mixer.
Add 1 cup granulated sugar and vanilla extract to the cream cheese mixture and beat until combined.
Add the eggs, one at a time, beating on low speed after each addition until just blended. Avoid overmixing to prevent cracking during baking.
Gently fold in the 3/4 cup heavy cream until the mixture is smooth and creamy.
Pour the cheesecake batter over the crust in the prepared springform pan, spreading it out evenly.
Place the springform pan on a baking sheet and bake in the oven at 325°F (162°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and slightly crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
After the cheesecake has cooled in the oven, transfer it to a wire rack and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
To make the chocolate drizzle, melt the semi-sweet chocolate chips and 2 tablespoons of heavy cream together in a microwave-safe bowl in 20-second intervals, stirring after each interval until smooth.
Drizzle the melted chocolate over the chilled cheesecake using a spoon or a piping bag.
Slice and serve your Chocolate Drizzled Peanut Butter Cheesecake! Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 32.1 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 217 mg | 5% | |
*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.
