Description
This Peanut Butter Chocolate Chip Cheesecake is a rich, creamy dessert combining the smoothness of cream cheese, the nutty flavor of peanut butter, and the delightful crunch of mini chocolate chips. Set on a buttery graham cracker crust and topped with cream cheese frosting and peanut butter cups, it’s a perfect treat for any special occasion or peanut butter lover.
Ingredients
Scale
Crust
- 1 sleeve Graham crackers (crushed)
- 1 Tablespoon sugar
- 4 Tablespoons Butter (melted)
Cheesecake Filling
- 24 ounces cream cheese (softened)
- 1 cup sugar
- 1/2 cup Greek Yogurt
- 1 teaspoon vanilla extract
- 1 cup Peanut Butter
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
Topping
- 1 can cream cheese frosting
- Peanut Butter cups (cut in half, to set in frosting)
Instructions
- Prepare the Crust: Line the bottom of a springform pan with parchment paper and set aside. Place the graham crackers in a food processor and pulse until finely crushed. Add the sugar and pulse again to combine. Melt the butter in a microwave-safe bowl, then pour it over the crushed graham crackers and stir well to coat evenly. Press this mixture firmly and evenly into the bottom of the springform pan using the bottom of a glass. Place the pan in the freezer to set.
- Make the Cheesecake Filling: In the bowl of a stand mixer, combine the softened cream cheese and sugar. Blend on low speed until the mixture begins to soften and is smooth and creamy. Scrape down the bowl sides, then mix on medium-high speed until fully combined. Add the Greek yogurt and vanilla extract, blending until smooth. Incorporate the peanut butter and powdered sugar, mixing on low until just combined. Scrape the bowl once more and blend on high until the batter is smooth and creamy. Gently fold in the mini chocolate chips. Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula. Return the pan to the freezer and chill overnight to let the cheesecake fully set.
- Decorate the Cheesecake: About 30 minutes before serving, fit a large fluted pastry tip into a pastry bag and fill it with the cream cheese frosting. Remove the cheesecake from the freezer and carefully run a sharp knife around the edges between the cheesecake and the springform pan. Remove the pan sides, then pipe large dollops of frosting evenly around the cheesecake edge. Press peanut butter cup halves into the frosting dollops. Return the cake to the freezer until serving time.
- Serve: When ready to serve, remove the cheesecake from the freezer. Cut into 2-inch slices and serve immediately. Enjoy this decadent peanut butter chocolate chip cheesecake!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Freezing overnight is essential for the cheesecake to set properly.
- The topping can be customized with other candies or nuts, if preferred.
- For easier slicing, warm the knife under hot water and dry before cutting.
- Store leftovers in the freezer to maintain texture and freshness.
