Description
A rich and creamy cheesecake combining peanut butter and chocolate flavors with a crunchy cookie crust.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- ½ cup buckeyes (optional, for decoration)
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the chocolate cookie crumbs with melted butter until it resembles wet sand.
- Press this mixture into the bottom of a springform pan to create the crust.
- Bake for 10 minutes and then let it cool.
- Beat the softened cream cheese and peanut butter until smooth in a large bowl.
- Gradually add the powdered sugar and vanilla extract; mix until well combined.
- Whip the heavy cream in another bowl until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture gently.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Chill in the refrigerator for at least 240 minutes or overnight.
- Melt the chocolate chips in a microwave or double boiler.
- Pour the melted chocolate over the chilled cheesecake once set.
- Decorate with buckeyes on top, if desired.
- Slice and serve!
Notes
Ensure your cream cheese is softened before mixing to avoid lumps. Don’t skip the chilling time for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg