Peanut Butter Chocolate Chip Cheesecake
Indulge in the ultimate dessert experience with this decadent Peanut Butter Chocolate Chip Cheesecake! Featuring a buttery graham cracker crust and a rich, velvety filling infused with creamy peanut butter, this cheesecake is every peanut butter lover's dream. Semi-sweet chocolate chips are folded into the batter for bursts of chocolaty goodness, while a water bath ensures a perfectly smooth texture with no cracks. Topped with optional whipped cream and chopped peanut butter cups, this dessert is as stunning as it is indulgent. Perfect for special occasions or a sweet weekend treat, this easy-to-follow recipe combines classic cheesecake techniques with the irresistible flavors of peanut butter and chocolate for a truly unforgettable dessert.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter (melted)
- 680 grams cream cheese (softened)
- 150 grams granulated sugar
- 200 grams peanut butter (creamy)
- 2 teaspoons vanilla extract
- 3 large eggs
- 120 grams sour cream
- 180 grams semi-sweet chocolate chips
- 100 grams whipped cream (optional, for garnish)
- 100 grams peanut butter cups (chopped, optional for garnish)
Directions
Step 1
Preheat your oven to 165°C (325°F) and grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from leaking in during the water bath.
Step 2
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Add the peanut butter and vanilla extract to the cream cheese mixture, and mix until fully incorporated.
Step 5
One at a time, beat in the eggs at low speed. Mix only until combined to avoid incorporating excess air into the batter.
Step 6
Fold the sour cream and chocolate chips gently into the batter with a spatula until evenly distributed.
Step 7
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Step 8
Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Step 9
Bake the cheesecake at 165°C (325°F) for 50-55 minutes, or until the edges are set and the center has a slight jiggle when shaken.
Step 10
Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside the oven for 1 hour. This helps prevent the cheesecake from cracking.
Step 11
Remove the cheesecake from the water bath, discard the foil, and allow it to cool to room temperature. Then, refrigerate for at least 6 hours or overnight to fully set.
Step 12
Before serving, garnish with whipped cream and chopped peanut butter cups, if desired. Slice and enjoy your decadent Peanut Butter Chocolate Chip Cheesecake!
Nutrition Facts
| Serving size | (1973.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7764.7 |
| Total Fat 571.6g | 0% |
| Saturated Fat 297.1g | 0% |
| Cholesterol 1663.6mg | 0% |
| Sodium 4868.5mg | 0% |
| Total Carbohydrate 578.0g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 397.2g | |
| Protein 155.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1305.9mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 2896.8mg | 0% |
Source of Calories