With premade meatballs, prepared BBQ sauce, and a can of pineapple pieces, this meal comes together quickly. Everyone enjoys it when it is offered as an appetizer at get-togethers and parties, and my family also enjoys it when it is served over rice for dinner.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch springform pan |
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped peanuts
- ¾ teaspoon ground cinnamon
- ¾ cup butter, melted
- 3 (8 ounce) packages cream cheese
- ¾ cup peanut butter
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- ¼ cup half-and-half cream
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
- To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
- To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
- Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
- Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.
Nutrition Facts
| Calories | 700 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 28 g |
| Sodium | 403 mg |
| Sugars | 37 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
Holy Toledo this is a fantastic recipe. I can’t say I followed it to the letter since I made my own “chocolate cookie” crust and I swapped out mini Reese’s cups for the chocolate chips…but the basic recipe is perfect! The best, easiest and tastiest homemade cheesecake – and I’ve made a LOT of cheesecakes over the years. Don’t hesitate to try this one! You won’t regret it!
Super delicious!! From other reviews, I used 1 cup peanut butter and cut up some Reese’s cups along with a few handfuls of chocolate chips. I used a store bought chocolate crust, which wasn’t as large as called for, so I have some filling leftover to make some mini cheesecakes later! Didn’t have a springform pan, so put boiling water into a round cake pan, put foil around the outside of the cheesecake (leaving pieces that go high enough to pull it out) and laid it on top of the cake pan. Worked great! It baked for 45 min and then I turned off the oven and let it sit till room temperature. Pretty simple and super yummy! I will definitely make again!
I thought I’d love this because I love peanut butter but it just didn’t do it for me.
I used Oreo cookies for the crust and put peanut butter and chocolate chips in the cheesecake and on top. Smells heavenly! I baked it in a water bath.
Made exact to recipe, family loved this.
I have made this recipe several times. It is AMAZING. I don’t use cinnamon because I don’t like the taste of it in cheesecake specifically. I also use Oreo crumbs for the base instead of graham crumbs.
This was a big hit at work! I used mini chocolate chips (1 cup in the batter, extra melted on top) and a pre made oreo crust.
I have made this recipe at least a dozen times. People love it and always ask me to make it. I recently poured 1/3 of the batter into my 7” springform pan and cooked it in my pressure cooker (for 30 minutes), it was just as delicious. I made bite-sized cheesecakes (using my mini cupcake pan and lining each one with a mini Oreo) for the with the remaining batter. I also make a chocolate ganache for the top. If you love peanut butter, you need this recipe.
awesome! I make this every year at the holidays. I use 2 x 8 ounces of cream cheese, 1 cup peanut butter and a regular 9 inch graham pie crust (I use a pie dish and skip the spring form part). its to die for!! a must for peanut butter lovers!
I often make cheese cakes and I wanted to make something different. I made this for the first time for Thanksgiving. It was a huge hit. This is definitely a very rich deliciously sweet cake. I did put my own spin on it. In making the crumbs I used salted peanuts. I allowed the cake to sit over night to firm up. I wanted a chocolate coating on the cake so before I removed the springform I made a chocolate ganache. Poured it over the cake and let it sit in the refrigerator to harden. Once it harden I removed the springform. I then made some whip cream and decorated around the top edges. I also cut peanut butter cups in quarters or halves depending on how you want them and place them in the decorated whip cream. I added a photo I hope it can be viewed. This recipe is a keeper.
I followed the recipe exactly EXCEPT I only used 1/2 cup sugar. It was very rich, creamy and so peanutty.
Holy cow this is AMAZING!! I did change the crust to Oreo (1.5 cups crumbs and 6 tbsp butter). Then I added a layer of chopped Reese cups before pouring the cheesecake into the pan. After it cooled I topped it with hot fudge and refrigerated it until the next day, when I put a ring of whipped cream around the edge. It was the richest dessert ever, and I LOVE rich desserts. So easy too. Winner!!
It was perfect for my roommate who loves peanut butter. I mixed the ingredients as is in a food processor but cooked it as mini cheesecake bites at 325°F for 20 minutes. It made about 6 dozen cheesecake bites. They were way easier to remove from the pan fresh than after cooling overnight. Next time I’ll try using mini chocolate chips instead of regular and try doing a chocolate crust to give a better chocolate to peanut butter balance.
What a great recipe! We loved it! I did switch out the graham cracker crust. I made peanut butter cookie mix and baked it as the crust. Once it cooled I added the cheesecake mix. I did add PB cups instead of chocolate chips.. This will be my go to peanut butter cheesecake recipe!
This recipe is the best!!! Best Cheeesecake ever
I make this for my husband’s birthday every year. It is so yummy!
This cheesecake is sooooo good. I made it for my fiancés birthday and he’s a peanut butter chocolate lover and he LOVED it. I made the crust using chocolate graham crackers and the recipe does use a little too much butter but it came out good. I cut Reese’s cups in half and put them around the edges and crushed up more Reese’s cups and sprinkled them in the middle. It was so good. I’m going to recommend it to everyone.
Probably the creamiest cheesecake I have ever had. My husband loved it too.
Loved this recipe! I added a chocolate ganash topping and a couple peanut butter cups… It was definitely a crowd pleaser!!
This is a fantastic cheesecake. It is not overly peanut buttery as is. I almost think switching out the chocolate chips for chopped peanut butter cups like some had suggested would be a bit too much. No problems with cracking. I just made a regular graham crust because that’s what I had ingredients for and it complimented it well.
WOW! I think that’s all I can say to describe this cheesecake. I made it for Thanksgiving, thought it’d be nice to have a non-pumpkin dessert. I followed the recipe exactly except I used mini choc. chips (which I don’t think changed the flavor). This dessert had the family lining up for it. It is very rich though, so a small piece goes a long way. I topped it with a choc. ganche and chopped reese’s cups. Definitely will make again!