Easy Peanut Butter Chocolate Cheesecake

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Easy Peanut Butter Chocolate Cheesecake

Serving Size
4.7 oz

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Easy as pie..or cheesecake! This easy peanut butter cheesecake has a chocolate crumb crust and delicious caramel topping.


  • 1/4 cup  plus 2 tablespoons chopped unsalted peanuts, divided
  • 1 store bought chocolate crumb crust
  • 2 tablespoons  caramel topping, divided
  • 1 2/3 cups  peanut butter & milk chocolate morsels
  • 1/4 cup  milk
  • 8 ounces  cream cheese, softened
  • 1/4 cup  powdered sugar
  • 1 1/2 cups  frozen nondairy whipped topping, thawed

Recipe Info

  1. Sprinkle 1/4 cup peanuts onto bottom of pie crust. Drizzle with 1 tablespoon caramel topping. Set aside. In a medium microwave-safe bowl, combine morsels and milk. Microwave on medium-high (70%) power for 45 seconds; stir. Morsels may retain some of their shape. If necessary, microwave mixture for an additional 10- to 15-second interval, stirring until melted.

  2. In a large mixer bowl, beat cream cheese and sugar until creamy. Beat in chocolate mixture. Add whipping topping and stir vigorously until smooth. Spoon into prepared pie crust and swirl top. Sprinkle with remaining peanut and drizzle with remaining caramel topping. Cover and refrigerate for at least 1 hour or until frozen.

  3. Nutrition information per serving:

  4. Calories: 546
  5. Calories from Fat: 303
  6. Fat: 35g
  7. Trans fats: 0
  8. Cholesterol: 31 mg
  9. Carbohydrate: 58 g
  10. Protein: 7 g
  11. Fiber: 1g
  12. Sodium: 315 mg

  1. Recipe courtesy of the Texas Peanut Producers Board.

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