Chocolate Peanut Butter Cheesecake
Serves 12
Chocolate Peanut Butter Cheesecake is a fabulous dessert to try this weekend! Most people love the chocolate peanut butter combo in all desserts - why not in a cheesecake?
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Prep Time
25 min
Cook Time
1 hr 10 min
Total Time
1 hr 35 min
Prep Time
25 min
Cook Time
1 hr 10 min
Total Time
1 hr 35 min
  1. 1-½ cups graham cracker crumbs
  2. 3 tablespoons almonds, toasted and finely ground
  3. 1/3 cup dark cocoa powder
  4. 1/3 cup light brown sugar, packed
  5. 1/2 cup unsalted butter, melted
Peanut Butter Cheesecake
  1. 24 ounces (3 packages) cream cheese, softened
  2. ¼ cup granulated sugar
  3. 1 can (14 ounces) sweetened condensed milk
  4. 2 cups peanut butter chips, melted
  5. 6 egg yolks
  6. 2 teaspoons vanilla extract
  7. 1 teaspoon almond liqueur or Amaretto
Chocolate Drizzle
  1. 2 tablespoons unsalted butter
  2. 4 ounces dark chocolate, chopped
  3. 2 tablespoons milk
  4. 1-½ cup confectioners' sugar
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon almond liqueur or Amaretto
  1. Preheat oven to 300°F.
  1. Stir together graham cracker crumbs, ground almonds, cocoa powder and light brown sugar. Mix in melted butter until well-combined. Press firmly onto the bottom of a 9-inch springform pan, and about 1 inch up the sides of pan. Chill until needed.
Peanut Butter Cheesecake
  1. Cream together cream cheese, sugar and milk until smooth and creamy. Beat in melted peanut butter chips until well blended. Add egg yolks one at a time, beating well after each addition. Beat in vanilla and almond liqueur.
  2. Pour mixture over crust, spreading evenly and smoothening surface. Bake for 60 to 70 minutes or until center of cake is almost set. Remove pan from oven. Allow to cool slightly for 5 minutes, then run a thin knife around the edges of cake to loosen. Remove sides of pan. Set cake on a wire rack to cool completely, at least an hour or so.
Chocolate Drizzle
  1. At any time while the cheesecake is cooling, place butter, dark chocolate and milk in a pan over medium heat. Stir until smooth and completely melted. Continue heating until slightly thick. Do not boil. Remove from heat and allow to cool for about 5 minutes.
  2. Whisk in confectioners’ sugar, followed by vanilla and almond liqueur until well-blended. Spoon mixture into a heavy-duty plastic bag. Snip off tip of bag and drizzle over cheesecake. Size of chocolate drizzle on cake top would depend on how much plastic you cut off. For a thin-sized drizzle, snip off a really tiny portion of the plastic.
  3. Chill cake for at least 4 hours before serving. Transfer cake onto a serving platter, if desired, before cutting and serving.
  1. For drizzle, replace dark chocolate with peanut butter chips and reduce confectioners’ sugar to 1-¼ cups. Pipe whipped cream rosettes into a ring along the top of cake. Top each cream rosette with a piece of mini chocolate chip or peanut butter chip.
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