Imagine a dessert so decadent, so irresistibly creamy, that it will make your jaw drop and your sweet tooth sing with pure joy! This Peanut Butter Chocolate Chip Cheesecake isn't just a dessert—it's a culinary masterpiece that combines the rich, velvety smoothness of classic cheesecake with the irresistible combination of peanut butter and chocolate chips. Whether you're a dessert enthusiast or someone looking to impress your dinner guests, this recipe promises to be a game-changer that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the springform pan, creating an even crust. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and well combined, using an electric mixer on medium speed.
- Gradually add 1 cup of sugar to the cream cheese mixture, continuing to beat until the sugar is fully incorporated and the mixture is creamy.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and mix until just combined.
- Gently fold in the chocolate chips, distributing them evenly throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 60-65 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for about 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform pan sides.
- Slice into 12 servings and garnish with additional chocolate chips or a drizzle of melted chocolate if desired.
Tips
- Make sure all ingredients are at room temperature before mixing to ensure a smooth, lump-free batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to help prevent cracks and ensure even baking.
- Don't overmix the batter after adding eggs to keep the cheesecake light and creamy.
- Allow the cheesecake to cool slowly at room temperature to prevent cracking.
- For clean, precise slices, use a knife dipped in hot water and wiped dry between each cut.
- Refrigerate the cheesecake for at least 4 hours, but overnight is even better for maximum flavor development.
- If you want extra richness, use full-fat cream cheese and don't substitute ingredients.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 14g
Fat: 38g
Saturated Fat: 18g
Cholesterol: 120mg
