Real Recipes From Real Home Cooks ®

peanut butter & chocolate chip layered cheesecake

★★★★★ 1
a recipe by
Sylwia Wojdyla Ohlrich
Worth, IL

I make this cheesecake many times!! My family love it the creamy sweet cheese with peanut butter.

★★★★★ 1
serves 12 to 14
prep time 20 Min
cook time 1 Hr
method Convection Oven

Ingredients For peanut butter & chocolate chip layered cheesecake

  • 1 1/2 c
    graham cracker crumbs
  • 1/3 c
    plus 1 cup sugar, divided
  • 1/3 c
    hershey's cocoa
  • 1/2 stick
    butter or margarine, melted
  • 2 pkg
    (8 ounces each) cream cheese, softened
  • 1 tsp
    vanilla extract
  • 3
    cartons (8 ounces each) sour cream
  • 3
  • 1 c
    milk chocolate chips, divided
  • 1 c
    peanut butter chips, divided
  • 1/2 tsp
    shortening ( do not use butter, margarine, spread or oil)

How To Make peanut butter & chocolate chip layered cheesecake

  • 1
    Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
  • 2
    Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
  • 3
    Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
  • 4
    Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
  • 5
    Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.

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