The classic combo of chocolate and peanut butter go together perfectly in this creamy cheesecake. What could be better?
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup plus 2 Tbsp. Kraft Smooth Peanut Butter, divided
1 cup plus 2 Tbsp. sugar, divided
4 eggs, divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
4 oz. Baker's Semi-Sweet Chocolate, melted, cooled
1 cup whipping cream
2 Tbsp. chopped peanuts
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How do I make it ?
Heat oven to 350ºF.
Mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press onto bottom of 9-inch springform pan. Bake 25 to 27 min. or until toothpick inserted in centre comes out clean. Use back of spoon to gently press centre of crust to flatten. Cool.
Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add chocolate; mix well. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Beat remaining peanut butter and sugar in medium bowl with mixer until blended. Gradually add cream, beating constantly with mixer on high speed until stiff peaks form. Spoon over cheesecake; top with nuts.
Kraft Kitchen Tips!
The crust can be baked ahead of time. Cool, then store at room temperature up to 24 hours before continuing as directed. Or, prepare the dough for the crust and refrigerate up to 24 hours before pressing onto bottom of springform pan and baking as directed.
How to Press the Cookie Dough onto Bottom of Pan
Since the cookie dough for the crust is slightly sticky, moisten your fingers with water before using to press dough onto bottom of springform pan.
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Calories From Fat
% Daily Value
Fat 33 g
Saturated fat 16 g
Cholesterol 125 mg
Sodium 300 mg
Carbohydrate 25 g
Fibre 2 g
Sugars 20 g
Protein 9 g
16 servings, 1 piece (101 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.