Easy Chocolate Peanut Butter Cheesecake

Oh boy, do I have a treat that’ll make your dessert dreams come true! Let me introduce you to the Easy Chocolate Peanut Butter Cheesecake — it’s like a hug from your childhood wrapped up in cheesecake form. Imagine all that rich, creamy goodness infused with peanut butter and chocolate just having a dance-off in your mouth. It’s the dessert you didn’t know you were missing.

You know, in my house, this cheesecake is like a rockstar. Whenever I slap it on the table, it’s like the family has spotted a celebrity — excited chaos, basically. You know those moments when you just need a little peace, so you prepare a treat that’ll keep the crowd busy? Yeah, this is my go-to. My husband? Totally smitten. Sometimes he’ll sneak a piece for breakfast! We’ve kind of made it a tradition to take a slice, sit on the porch, and just catch up. Because life is short, and so is that cheesecake once they get at it.

Why You’ll Love This Easy Chocolate Peanut Butter Cheesecake

– It’s like having Reese’s Cup and cheesecake make babies in your kitchen.
– You can pass it off as fancy, but it’s secretly easy as pie—only it’s cheesecake.
– Let’s be real, people can never resist peanut butter and chocolate — it’s foolproof for impressing guests or just treating yourself.

How to Make It

Alright, pull up a chair, my friend. Grab some graham crackers and smash ’em into oblivion, like you’re releasing all that pent-up frustration. Mix them with butter because, let’s face it, everything’s better with butter. Pat it down like it’s the sand castle of your dreams but in pie form. For the filling, blend cream cheese and peanut butter till they’re practically making music together. Don’t get distracted now — get that chocolate melted. Pour it in like you’re adding joy into your life, and make sure it swirls in perfectly. Pop that beauty in the oven, and give it time to become fabulous. And then wait… and wait… and pretend like you haven’t checked on it six times already.

Ingredient Notes

– Cream Cheese: It’s the heart and soul of your cheesecake. Be kind and let it soften before using to avoid a lumpy mess.
– Peanut Butter: Don’t skimp— that cheap stuff won’t cut it. Smooth or crunchy works, but smooth is silky perfection.
– Chocolate: Use the good stuff! If you go cheap, it’ll taste like sadness — not cool.

Recipe Steps:
1. Crush the graham crackers and mix with butter; press into a pan.
2. Blend cream cheese and peanut butter till smooth.
3. Melt chocolate, add to the mix, and pour over crust.
4. Bake until firm and golden. Remember, good things take time.
5. Let it cool, then eat it like it’s your last meal.

What to Serve It With

Tips & Mistakes

– Don’t forget to grease the pan. Ever cleaned stuck cheesecake? Nah, me neither, I learned quick.
– Keep an eye on the chocolate. Burnt chocolate is tragic.

Storage Tips

Stick your leftover slices in the fridge, if you’re lucky enough to have any. It’s a blessing cold, like a popsicle of happiness. And real talk, cheesecake for breakfast isn’t illegal, so live a little.

Variations and Substitutions

Sub in almond butter if you’re feeling fancy or all out of peanut butter. Oh, and try Nutella—worth it! I’ve even used crunched-up Oreos for the crust; rule-breaking can be delicious.

Frequently Asked Questions

Easy Chocolate Peanut Butter Cheesecake

This creamy and rich cheesecake combines the smoothness of chocolate with the nutty flavor of peanut butter, perfect for an indulgent dessert.

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs
• ▢ 0.25 cups unsalted butter melted
• ▢ 24 oz cream cheese softened
• ▢ 1 cup granulated sugar
• ▢ 0.5 cups smooth peanut butter
• ▢ 3 large eggs
• ▢ 0.75 cups semi-sweet chocolate chips melted
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp salt

Instructions

Preparation Steps

• Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan to create the crust.
• In a large bowl, beat the softened cream cheese and sugar together until creamy and smooth.
• Add peanut butter and mix until fully incorporated.
• Add eggs one at a time, mixing well after each addition.
• Mix in melted chocolate chips, vanilla extract, and salt until smooth.
• Pour the filling over the crust in the springform pan.
• Bake for 50 minutes or until the center is set but still slightly jiggly.
• Let cheesecake cool at room temperature, then refrigerate for at least 4 hours before serving.

Notes

For best results, serve chilled with whipped cream or chopped peanuts on top.