Peanut Butter Chocolate Chip Cheesecake
Peanut Butter Chocolate Chip Cheesecake
This smooth, dense cheesecake is flavored with peanut butter and studded with chocolate chips.
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25 min
Prep Time
06 hrs 30 min
Total Time
16
servings Ingredients
Crust
15 (1 12 cups) chocolate sandwich cookies, finely crushed
3 tablespoons Land O Lakes® Butter, melted
Filling
12 cup sour cream
3 (8-ounce) packages cream cheese, softened
1 cup sugar
34 cup creamy peanut butter
1 cup semi-sweet chocolate chips
Garnish
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
Chocolate wafer cookie crumbs, if desired
How to make
-
STEP 1
Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
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STEP 2
Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of prepared pan. Bake 10 minutes. Cool completely.
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STEP 3
Reduce oven to 300°F.
-
STEP 4
Combine sour cream and cream cheese in bowl. Beat at low speed 1 minute. Add eggs, 1 at a time, beating well after each addition. Add sugar and peanut butter. Continue beating until well mixed. (Do not overbeat.) Stir in chocolate chips.
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STEP 5
Spoon filling over cooled crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 55-65 minutes or until center is almost set.
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STEP 6
Loosen sides of cheesecake from pan immediately by carefully running knife around inside of pan. Cool 1 hour. Cover; refrigerate 4 hours or overnight until completely cooled. Remove pan side. Store covered in refrigerator up to 3 days.
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STEP 7
Top each serving with whipped cream and cookie crumbs, if desired.
Tip #1
- Substitute graham crackers, gingersnaps or vanilla wafers in crust. It is easy to crush crackers or cookies in food processor, or in heavy resealable plastic food bag. Simply crush them with rolling pin. Just make sure there are no large pieces or crust may crumble when cut.
Tip #2
- Most cheesecakes will puff up slightly as they bake. When baked sufficiently, the top should no longer be shiny. When you tap side of pan, cheesecake will move, but not jiggle. The center will appear softer than edges and may sink during cooling.
Tip #3
- To freeze, follow directions above for cooling. Wrap cheesecake in plastic food wrap, then in heavy-duty aluminum foil. Label; freeze up to 2 months.
410 Calories
30 Fat (g)
90 Cholesterol (mg)
310 Sodium (mg)
32 Carbohydrates (g)
2 Dietary Fiber
8 Protein (g)
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Cheesecake Recipes
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.
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