Chocolate Peanut Butter Cheesecake
We call this our cheesecake “hack:” a simple cheesecake base combined with peanut butter and chocolate that tastes like you spent hours in the kitchen preparing. This versatile recipe is easy to make and can be baked in a pie plate or traditional springform pan. Or, for easy sharing and eating at potlucks, bake in a sheet pan to make cheesecake bars.
Ingredients
For the Crust:
- 1 ¼ cups graham cracker crumbs (about 1 package of whole crackers)
- ¼ cup Honduras Chocolate Company Cocoa Powder
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup melted butter
For the Filling:
- 1 8 oz block of cream cheese, softened
- 1 14 oz can of sweetened condensed milk
- ½ cup sugar
- 2 Tablespoons sour cream
- 1 teaspoon vanilla
- ½ cup Honduras Chocolate Company Cocoa Powder
- ½ cup creamy peanut butter
- 2 eggs
Topping:
- 1 2.7 oz 80% cacao Honduras Chocolate Company chocolate bar, melted
- whipped cream (optional)
Directions
Heat oven to 350 degrees. Make the crust first—mix together all dry ingredients then add melted butter and stir until blended. Using your hands or a rubber spatula, press the mixture into the bottom and sides of 10” pie plate or the bottom of a 10” springform pan to form a ¼” crust. If making bars, press the mixture into the bottom of a 9 x 14” pan. Note for bars, you will need to make a double batch of the crust to use all the filling. Bake crust for 5-7 minutes or until set. Set aside to cool.
While the crust bakes, start your filling. Combine all ingredients and mix with a hand mixer until well blended. Pour into your slightly cooled crust.
Bake pie for 30 minutes, a springform pan for about 45 minutes or bars for 12 minutes. Cheesecake will be slightly brown around the edges and middle will be firm but jiggle slightly, like gelatin. If your cheesecake isn’t quite done, turn off oven and allow cheesecake to remain in the oven for another 5 minutes or until done. Do not overbake or your cheesecake will crack. Allow to cool at room temperature for one hour, then refrigerate 3-4 hours before serving. When chilling your cheesecake, do not cover with plastic wrap or condensation will form. Rather, use a clean dish towel or paper towel. Before serving your cheesecake, drizzle melted chocolate on top and finish with whipped cream. Serves 8-10.
