Creamy Peanut Butter Chocolate Cheesecake Recipe

Peanut butter  Chocolate cheesecake is the one item my hubby can NEVER resist when it is set in front of him. It seems all the goodness in the universe is held in that plate of creamy peanut butter-y cheesy goodness.

Because I am a dutiful and loving wife (well, more of the latter and MUCH less of the former), I set out to make my own homemade peanut butter cheesecake — oh, and I wanted to add some chocolate into it as well.

The final result got my hubby’s seal of approval. And considering it was gone in just under 2 days, I think it turned out pretty well.

Peanut Butter Chocolate Cheesecake

Peanut Butter Chocolate Cheesecake Recipe

For the Crust:

  • 1 pack (not one box, but one sheath) Graham Crackers
  • 1 stick butter, melted

1. Crush the graham crackers in a ziploc bag until they are crumbs.

2. Melt the butter in a large glass bowl in the microwave for 1 minute.

3. Mix the graham cracker crumbs into the glass bowl with the butter until completely combined.

4. Press the crust mixture into the bottom of an 8″ pie plate, making sure to cover the sides as well.

5. Cover and put in the freezer for 1 hour.


  • 1 1/2 8-oz bars of cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs, beaten
  • 1/2 cup Stonyfield Plain Greek yogurt (or sour cream)
  • 4 oz chocolate chips, melted

1.  In a stand mixer (I LOVE my KitchenAid Stand Mixer), whip the cream cheese, peanut butter, and yogurt together until combined. Add the eggs, sugar, and vanilla, and whip for 3 minutes.

2. Add the melted chocolate chips to the recipe and swirl together.


To Assemble:

1. Pour the filling mixture into the frozen crust.

2. Bake at 450 for 30-35 minutes.

3. Serve with whipped cream and a shaving of chocolate (I use my Microplane Classic Zester/Grater to do this).

What is YOUR favorite kind of cheesecake?

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  1. I LOVE cheesecake, and this recipe looks AND sounds scrumptious!