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Simple Peanut butter chocolate cheesecake

Cheesecake is a very popular dessert and one that most people have a go-to recipe for. Through the years I have tried recipes from friends, books and the internet. This basic recipe is the one that I come back to when I want to experiment. This time I added some peanut butter to the batter making a peanut butter layer topped by a creamy chocolate layer. I decorated the top with a chocolate sauce and peanut butter candies and only a sad little morsel of cake remained that night.


One crust of your choice either graham cracker or chocolate cookie crust.

3- 8 ounce packages cream cheese

3 whole eggs

1 cup white sugar

1 cup semi sweet chocolate chips

2 Tbs. butter

1/2 cup creamy peanut butter


1 cup semi sweet chocolate chips

1/2 cup whipping cream


Preheat oven to 325 degrees

Place 1 cup semi sweet chocolate chips and 2 Tbs. butter in small sauce pan on the stove, mix over low heat until melted and smooth. Let this cool a little.

Place cream cheese in mixing bowl and whip well, slowly add sugar scraping bowl frequently until well mixed. Add eggs one at a time mixing well after each egg is added. Scrape sides to make sure all ingredients are well incorporated. This mixture should be fluffy and light.


Divide cream cheese batter into two equal parts in two separate bowls. Add chocolate to half of the batter and mix in well.


Mix 1/2 cup of peanut butter into the other half of batter, mix well.



Using a large spoon or measuring cup, scoop out peanut butter batter and place around crust leaving spaces in between.  When you are finished with peanut butter batter, scoop up the chocolate batter and fill in the spaces around crust, top with remaining chocolate cream cheese batter and smooth out.  There is a definite layer of peanut butter on the bottom with little bits of chocolate in the middle and a layer of chocolate on top.



Place cheesecake in oven. Bake for approximately one hour. Remove from oven when done. Let cheesecake cool and then place in the refrigerator for several hours. _DSC0702

In a sauce pan on low heat, melt 1 cup semi sweet chocolate chips and 1/2 cup heavy cream until smooth. Cool until warm and pour on top of cheesecake, top with peanut butter candies–this is optional.  Place back in the refrigerator for 1 hour or until chocolate sets. Use a butter knife and go around sides of spring form pan to loosen edges of cake, remove spring form ring from cake. Refrigerate and serve.







171 Comments Post a comment
  1. It looks and sounds amazing! But it sure doesn’t look simple! LOL!

    Liked by 1 person

    December 12, 2015
  2. Oh my… delicious 🙂

    Liked by 1 person

    December 12, 2015
  3. Yum! This is perfect for Christmas! So are the chocolates you posted. I love chocolate.

    Liked by 1 person

    December 12, 2015
  4. Omg one of my fav! How I wish I could have stayed close to you.. I would have come running to eat all of it 😍😆

    Liked by 1 person

    December 12, 2015
  5. Kentucky Angel #

    That looks so good Lynn. I guess I’ll just have to make my peanut butter and banana smoothie now, because my mouth is watering and I don’t have time to wait for a cheesecake to bake. Sure glad my diabetes is under control.

    Liked by 1 person

    December 12, 2015
  6. Sounds delicious!

    Liked by 1 person

    December 12, 2015
  7. This looks yummy Lynn. Funny, I don’t make cheesecake often at all, but I really would love to try your recipe 🙂

    Liked by 1 person

    December 13, 2015
  8. Its looking absolutely delicious! I love peanut butter and this seems to be an awesome recipe for me to try 🙂

    Liked by 2 people

    December 13, 2015
  9. Oh my! How do you do it? This looks delicious and beautiful!

    Liked by 1 person

    December 16, 2015

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