Chocolate Peanut Butter Cheesecake


food 135

There is something about cheesecake that is special and fun. Am I right? You really cannot (or should not, I should say) make it just to make it…. (though it does stay in the fridge well, so a slice a day wouldn’t hurt you 😉 !!!) BUT when company is coming over, now THAT is the perfect time for cheesecake.

Thanks to Amy’s Aliments for the cheesecake base and peanut butter crumble yumminess, I then  wanted to add a  bit MORE chocolate to it….just cause.  Maybe this could be on YOUR menu for your next company extravaganza!

Chocolate Peanut Butter Cheesecake 
1 1/2 c. Oreo crumbs, crushed fine (I sometimes go for 2 c.)
1/3 stick of butter,melted
Peanut Butter Crumble: 
1/2 c. peanut butter
2/3 c. powdered sugar
1/3 c. brown sugar
1 c. mini chocolate chips
2 (8 oz.) pkgs. of softened cream cheese
1 c. sugar
2 TB. lemon juice
1 TB. vanilla
2 eggs
Chocolate Glaze:
1/2 c.  heavy whipping cream
4 oz. chocolate (either dark chocolate or semi-sweet)
1/2 tsp. vanilla
Peanut Butter Drizzle: 
about 3 TB. peanut butter

For the crust: toss together the butter and the Oreo crumbs. Sprinkle in a greased 9″ springform pan.  Just smooth nice and flat. DO NOT press down or your crust WILL be hard to cut. Bake @325* for 8 minutes.

For the peanut butter crumbles: mix together the peanut butter, powdered sugar and brown sugar,  set aside 3 TB’s of the mixture. Put the rest of the crumbles  in the baked crust and spread out evenly, again ~ do not press down.  Top with the mini chocolate chips. Set aside.

For the filling: beat together the cream cheese and the sugar till mixed well. Add the lemon juice, vanilla and eggs. Beat well, till nice and smooth. Pour over the peanut butter crumbles and chocolate chips. Sprinkle with the reserved crumbles. Bake @ 350* for about 45 minutes. Cool on the counter 1 hour. Then cool in the fridge for 12 hours. Run a knife around the edges to loosen any stuck on goodies. Then pop the sides open and remove.

Drizzle with chocolate glaze (warm the heavy whipping cream and add the chocolate chips and vanilla, stir till smooth. Let this set up for just a  bit….it will thicken upon standing) and drizzle with the peanut butter (melted a bit for easy drizzling). Chill for another 4-12 hours. Enjoy….oh enjoy.

Recipe adapted from Amy’s Aliments.


About Bobbi

I am a wife to my wonderful husband. I am a mom to 5 wonderful/busy/crazy/noisey/happy snappy boys. My hobby is cooking and baking, I love to read recipes and organize the recipes I have. I enjoy making food for people and sharing recipes. My husband is not picky and will eat almost anything, my kids are not quite as easy, they can be picky eaters, which has lead me to try to make more “favorite family foods”. I am hoping that through this blog some of my friends and family, or anyone for that matter, will share their favorite recipes too!!! Feel free to email me at if you have any questions, suggestions or recipes you would like to share. I look forward to hearing from you! Bobbi

4 responses »

  1. I was so happy to see you had posted today!!!!!thanks Bobbi—often times you’
    re the only decent thing I have to read in my Inbox!!!!!!

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