Best Peanut Butter Chocolate Chip Cheesecake Recipes

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350.
• To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
• Add sugars and pulse until combined.
• Add butter and pulse until mixture begins to come together.
• Press into bottom and up sides of a 9 inch glass pie plate.
• Bake for 8-9 minutes, remove and allow to cool to room temperature.
• While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
• Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
• Refrigerate for 30-60 minutes, the longer the better!
• Remove from fridge immediately before serving.

CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE

Steps:

• Set oven to 350 degrees.
• Prepare a springform pan.
• To make the crust: combine crumbs with melted butter.
• Press into bottom of the prepared pan.
• For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
• Beat for about 5-6 minutes until smooth and creamy.
• Add in chocolate chips; mix to combine.
• Pour into crust.
• Bake until set, about 55-60 minutes.
• Let stand at room temperature for about 15 minutes.
• Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
• Bake for another 10 minutes more.
• Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).

PEANUT BUTTER & CHOCOLATE CHIP LAYERED CHEESECAKE

Steps:

• 1. Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
• 2. Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
• 3. Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
• 4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
• 5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
• In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
• Add sour cream and vanilla. Add the mini chocolate chips.
• Pour cheesecake mixture into prepared cookie crust.
• Put cheesecake in 350 degree oven on middle oven rack.
• Position a baking pan filled halfway with hot water on lower rack.
• Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
• Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
• Remove from oven and let cool on wire rack.
• In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
• Spread chocolate topping over cooled cheesecake.
• Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
• Refrigerate .12-24 hours.