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Chocolate Chunk Peanut Butter Cheesecake

Oh my goodness! This Chocolate Chunk Peanut Butter Cheesecake recipe from The Cheesecake Bible is amazing!

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 15 minutes
Cook Time 55 minutes
freezer time, cooling time, setting time 2 days 14 hours
Total Time 2 days 15 hours 10 minutes
Servings 12 servings
Author George Geary

Ingredients

Crust

  • 1 1/4 cups cookie crumbs, peanut butter or chocolate I used chocolate
  • 1/4 cup all-purpose flour omit if using chocolate cookies
  • 1/4 cup unsalted butter melted

Filling

  • 2 lbs cream cheese softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs at room temperature
  • 1 cup creamy peanut butter
  • 3 TBS lemon juice fresh squeezed
  • 1 tsp vanilla extract
  • 2 cups semisweet chocolate chunks

Topping

  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 1/4 cup creamy peanut butter
  • 1 TBS lemon juice fresh squeezed
  • 1/2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chunks

Instructions

  1. Preheat oven to 350°F.  Make sure you have a 9-inch cheesecake pan or springform pan with 3-inch sides.

Crust

  1. In a bowl, combine cookie crumbs, flour (if using peanut butter cookies), and butter. Press into the bottom of cheesecake pan and freeze.

Filling

  1. In a mixer bowl fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in peanut butter. Mix in lemon juice and vanilla. Fold in chocolate chunks by hand.

  2. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated over until top is light brown and center has a slight jiggle to it, 45-55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.

Topping

  1. In a bowl, combine sour cream, sugar, peanut butter, lemon juice, and vanilla. Pour into center of cake and spread to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving

Recipe Notes

To prevent cracking bring all ingredients to room temperature before using and incorporate the eggs one at a time.