Peanut Butter Chocolate Cheesecake

Cheesecake Recipes | 0 comments

This is so good – like a Peanut Butter Cup! This recipe makes a large dessert, and I have made it a few times to take to functions, where it has proved extremely popular. For a better “Peanut Butter Cup” effect, I have also made it with a chocolate wafer crumbs in crust in place of graham wafers.

Peanut Butter Chocolate Cheesecake

Joan Donogh
Unbaked cheesecake recipe with a peanut butter cheesecake and chocolate filling.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16



  • 1/4 cup butter melted
  • 1 cup graham wafer crumbs
  • 1/4 cup sugar


  • 12 oz. cream cheese softened (1-8 oz., 1-4 oz. package)
  • 1 1/2 cups peanut butter
  • 1 cup sugar
  • 1 cup whipping cream


  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla
  • 4 squares semi sweet chocolate
  • 1/4 cup butter



  • Combine butter, graham wafer crumbs and sugar. Press into the bottom of a 10" springform pan.
  • Bake for 10 minutes at 350 degrees F.
  • Cool completely before adding filling.


  • In a large mixer bowl, beat cream cheese, peanut butter, and sugar until light and fluffy.
  • Whip cream and fold into peanut butter mixture. Pour over cooled crust.


  • Combine sugar, cream and vanilla in a saucepan. Stir to blend. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes - do not stir.
  • Remove from heat and add chocolate and butter. Stir with a wooden spoon until chocolate has melted and the mixture becomes quite shiny - about 5 minutes.
  • Pour over filling. Refrigerate at least 8 hours, or overnight.



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