Ingredients for Peanut Butter Chocolate Chip Cheesecake
- Low Fat Graham Crackers
- Brown Sugar
- Splenda Granular
- 6 tablespoons (3 ounces) melted unsalted butter
- Reduced Fat Cream Cheese
- Nonfat Sour Cream
- ½ cup creamy peanut butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- Fat Free Whipped Topping
- Miniature Semisweet Chocolate Chips
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How to Make Peanut Butter Chocolate Chip Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a food processor, crush 1 ½ cups graham cracker crumbs until finely ground.
- Add ¼ cup granulated sugar and 2 tablespoons brown sugar; pulse until combined.
- Add 6 tablespoons (3 ounces) melted unsalted butter; pulse until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch glass pie plate.
- Bake for 8-9 minutes. Remove from oven and let cool completely to room temperature.
- **Make the filling:** In a stand mixer, beat 16 ounces cream cheese until smooth.
- Add 8 ounces sour cream, ½ cup creamy peanut butter, 1 teaspoon vanilla extract, and ¾ cup powdered sugar. Beat until well combined and fluffy.
- Gently fold in 8 ounces Cool Whip and ½ cup mini chocolate chips by hand. Be careful not to overmix.
- Pour the filling into the cooled crust.
- Refrigerate for at least 30 minutes, or preferably 2-3 hours, to allow the cheesecake to set completely. The longer it chills, the better it tastes!
- Remove from the refrigerator about 10-15 minutes before serving to allow it to slightly soften.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
109g
Fat
53g
Carbs
11g