Ingredients for Chocolate Chip Peanut Butter Cheesecake
- Oreo Cookies
- Butter
- 2 (8 ounce) packages cream cheese
- 1 ½ cups granulated sugar
- Creamy Peanut Butter
- 2 large eggs
- Sour Cream
- Fresh Lemon Juice
- Semisweet Mini Chocolate Chips
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How to Make Chocolate Chip Peanut Butter Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden.
- **Make the filling:** In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth and creamy. Gradually beat in 1 ½ cups granulated sugar until well combined.
- Beat in 2 large eggs one at a time, then stir in 1 cup creamy peanut butter and 1 teaspoon vanilla extract.
- Fold in 1 cup semi-sweet chocolate chips.
- Pour the filling over the baked crust.
- **Bake:** Bake for 55-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- **Cool:** Let the cheesecake cool completely at room temperature (about 1-2 hours).
- **Make the topping (optional):** While the cheesecake cools, combine ½ cup powdered sugar, ¼ cup creamy peanut butter, and 2 tablespoons milk. Mix until smooth and creamy.
- Spread the topping evenly over the cooled cheesecake.
- **Refrigerate:** Refrigerate the cheesecake for at least 5 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
347g
Fat
149g
Carbs
37g
