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    • Ross Breitkreuz

      Erin... this cake isn't going to make itself... Peanut Butter Chocolate Cheesecake

    • Dakota M

      Search results for "peanut butter cheesecake" | The Foodie And The Family

    • Emily DiCarlo

      Peanut Butter Chocolate Cheesecake Ingredients 2 cups Oreo crumbs 2 tablespoons butter, melted 4x 8 ounce packages cream cheese, room temperature 5 eggs, room temperature 1 cup packed brown sugar 1 cup peanut butter 1/2 cup whipping cream 1 tablespoon vanilla 1 bag mini peanut butter cups Topping: 1/2 cup peanut butter 6 ounces semi-sweet chocolate 3/4 cup heavy cream 15-20 mini peanut butter cups (saved from the cheesecake ingredients) Directions Preheat oven to 350°. Stir together Oreo crumbs and 2 tablespoons melted butter. Press into the bottom of a 9″ springform pan and bake for 15 minutes. Cool. Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating well between each. Add sugar, peanut butter, and cream; mix thoroughly. Stir in vanilla. Pour half of the mixture into the cooled crust, layer with 2 cups of mini peanut butter cups, then top with remaining cheesecake mixture. Bake for 1 to 1 1/2 hours. The sides of the cheesecake should be set but the middle will be a little jiggly. (it should not be runny) Cool slightly then put it into the refrigerator for at least 4 hours. Chop up the chocolate and melt it in a double boiler (or microwave). Cool slightly then add all but 1 tablespoon of cream. Stir and then pour over the cool cheesecake (while still in the springform pan). Refrigerate for 30 minutes. Place peanut butter and 1 tablespoon of whipping cream in a bowl and microwave until it’s a runny consistency. Either place the mixture in a piping bag or using a spoon, top the cheesecake with a peanut butter swirl. Before the swirl sets, surround the outer edge of the cheesecake with the remaining mini peanut butter cups.

    • Deena Franke

      Peanut Butter Chocolate Cheesecake | The Foodie And The Family

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