Chocolate Peanut Butter Cup Cheesecake

chefs-mate chefs-mate 0 Comments
Servings: 16 Difficulty: Intermediate
Jump To Recipe Print Recipe
A rich, creamy no-bake dessert combining chocolate fudge, crunchy peanuts, and salty-sweet peanut butter cups.
Chocolate Peanut Butter Cup Cheesecake recipe image
Chocolate Peanut Butter Cup Cheesecake recipe image
Print Recipe

Chocolate Peanut Butter Cup Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 136.5

Description

Indulge in this decadent Chocolate Peanut Butter Cup Cheesecake, a dreamy combination of textures and flavors that satisfies any sweet tooth. The base is a sturdy chocolate graham cracker crust, providing a perfect crunch against the luscious, smooth peanut butter cheesecake filling. Swirled with rich chocolate fudge syrup and studded with finely chopped semisweet chocolate chips, every bite is balanced with the creamy saltiness of peanut butter cups. This no-bake dessert is incredibly easy to assemble, making it an ideal choice for potlucks, birthdays, or spontaneous dessert cravings. Simply chill until set, slice, and serve for a show-stopping finish to any meal.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (177ðC). Prepare the chocolate graham cracker crust according to package or recipe instructions, pressing it firmly into the bottom of a 9-inch springform pan.
  2. In a large mixing bowl, beat 32 oz of softened cream cheese, 1 cup of sugar, 4 eggs, and 2 teaspoons of vanilla extract until smooth and creamy.
  3. Divide the cream cheese mixture in half. Pour one half into the prepared graham cracker crust and spread evenly.
  4. To the remaining half of the cream cheese mixture, fold in 1/2 cup of finely chopped semisweet chocolate chips.
  5. Pour the chocolate chip mixture over the plain layer in the crust. Use a knife to gently swirl the two layers together for a marbled effect.
  6. Bake for 50 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Remove from the oven and allow to cool completely at room temperature.
  8. Once cooled, drizzle 1 cup of chocolate fudge syrup over the top. Sprinkle with 1/2 cup of coarsely chopped blanched peanuts.
  9. Cut 4 Reese's peanut butter cups in half and arrange them on top of the cheesecake for garnish.
  10. Refrigerate for at least 10 to 12 hours to allow the cheesecake to set fully before slicing and serving.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 136.5kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 14.8g5%
Dietary Fiber 2.8g12%
Sugars 11.5g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, peanut butter, cheesecake, no-bake, dessert, graham cracker crust, cream cheese, reese's, chocolate chips, fudge syrup, peanuts, party dessert, chilled, indulgent, easy, make-ahead
Recipe Card powered by WP Delicious