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Peanut Butter Cheesecake Recipe

Ingredients

Crust Ingredients

  • 2 cups Graham Cracker Crumbs
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1/3 cup butter, melted

Filling Ingredients

  • 4 packages (250 grams / 8 ounce) Cream Cheese, softened
  • 1 1/4 cup sugar
  • 3/4 cup smooth peanut butter (not natural)
  • 2 teaspoons vanilla
  • 4 eggs

Topping Ingredients

  • 1/2 cup mini Peanut Butter Cups (cut into half)
  • 1/2 cup mini snicker bar bites (cut into half on the diagonal)
  • 1/4 cup peanut butter
  • 1/4 cup chocolate chips
  • 1 cup whipping cream, whipped to soft peaks with 1 tablespoon sugar

Directions

  1. Preheat oven to 350.
  2. Combine crust ingredients in order listed. Press into the bottom and onto the sides of a 9 inch springform pan. Set aside.
  3. In a stand mixer, beat cream cheese and sugar until smooth.  Add peanut butter and vanilla and beat together to combine.
  4. Add eggs one a time, beating on low speed until they are all combined.
  5. Pour filling into prepared crust.
  6. Bake for 50 – 60 minutes.  Filling should still be jiggly in the center. 
  7. Remove from oven and cool to room temperature.  Refrigerate until thoroughly chilled.
  8. Remove the sides and base from the cheesecake and place on a serving plate. (It helps to use a cookie sheet that has no sides to slide under the cheesecake to transfer to serving plate)
  9. Place the peanut butter and chocolate chips into separate zip loc bags and melt in the microwave.
  10. Cut the tip of the bags and drizzle over cheesecake. Let set in refrigerator
  11. Cut into serving pieces.  (wash sharp knife off between each cut to keep it neat)
  12. Pipe whipped cream on each piece of cheesecake.
  13. Arrange chocolate bar pieces over each piece.
  14. Chill

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