Best Chocolate Peanut Butter Cheesecake Recipes

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, mix together softened cream cheese until smooth.
• Add the powdered sugar and continue to mix until there are no lumps.
• Add the vanilla and melted chocolate and mix until the color is even.
• Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
• In a large bowl, mix together melted peanut butter and confectioner's sugar.
• Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
• Refrigerate for 2-4 hours.
• Enjoy!

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
• Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
• Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
• Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
• Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE

Steps:

• Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
• Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
• Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE

Steps:

• Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Cook's Note: All the ingredients should be at room temperature before you start.
• Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
• Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
• Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
• Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
• Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
• Make Ahead:
• Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
• Freeze Note:
• The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE SQUARES

Steps:

• 1. Preheat oven to 350F. Line (with foil) and grease (either non-stick spray or butter) a 9x13 pan (I use a glass casserole dish from Pyrex).
• 2. For chocolate crust:
• 3. Mix together the sugar, flour, cocoa powder, and baking powder. With beater, beat in the butter and egg. Spread with spatula in bottom of 9x13 pan.
• 4. Sprinkle 1 cup chocolate chips (might be less... I just sprinkle until evenly coated) onto crust.
• 5. For Cheesecake Batter:
• 6. Place the bowl and beater for whipping the whipping cream in the freezer for about 5 minutes until frosted. Whip the whipping cream until stiff (whipped cream doesn't fall off the beater.) Set aside.
• 7. Cream together the cream cheese, peanut butter, and sugar. Scrape bowl occasionally to ensure it's evenly mixed. Add, vanilla extract and whipped cream and blend together. Add eggs one at a time until incorporated.
• 8. Pour batter onto crust. Take butter knife and swirl just through batter (not all the way to the bottom) to ensure no air bubbles in batter.
• 9. Bake at 350F for 25 minutes.
• 10. Turn off oven, LEAVING THE DOOR CLOSED!!!!! Leave cheesecake in oven for 35 minutes longer.
• 11. Take out cheesecake and cool completely. (In a pinch I throw it in the freezer after cooling on the counter for 15 minutes)
• 12. For chocolate ganache:
• 13. Heat 1 cup heavy cream over medium heat until warm- almost hot.
• 14. Pull from heat and add semi- sweet chocolate chips. DO NOT STIR!!!
• 15. After the cream has cooled, transfer mixture to mixing bowl. (the chocolate will have melted) Beat on high until smooth and creamy. To make frosting instead of ganache (like pictured) add in 1 stick butter. before beating until smooth)
• 16. Spread over cooled cheesecake. (I do this step after removing the cheesecake from the pan- which is why I line the pan with foil).
• 17. Cut into bars and serve.

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
• Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
• Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

PEANUT BUTTER-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press onto bottom of 9-inch springform pan. Bake 25 to 27 minutes or until toothpick inserted in centre comes out clean. Use back of spoon to gently press centre of crust to flatten. Cool.
• Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Beat remaining peanut butter and sugar in medium bowl with mixer until blended. Gradually add cream, beating constantly with mixer on high speed until stiff peaks form. Spoon over cheesecake; top with nuts.

4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
• Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
• Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
• Add peanuts if desired.
• Bake at 350°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional 20 minutes.
• Chill, uncovered, overnight.
• Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
• Cool to lukewarm, then pour over cheesecake.
• Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
• Chill till topping firms up.

CHOCOLATE AND PEANUT BUTTER FUDGE CHEESECAKE

Steps:

• Heat oven to 350°F.
• Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl.
• Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool.
• Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended.
• Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes.
• Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR.
• Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath).
• Cool completely, cover and refrigerate.
• IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan.
• Stores for up to one week in refrigerator.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE POPS

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
• Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
• Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.
• Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
• 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.
• Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
• Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

DECADENT PEANUT BUTTER DARK CHOCOLATE CARAMEL RIPPLE CHEESECAKE

Steps:

• Crush the wafer cookies in a food processor or a large ziplock bag. Set aside.
• Repeat process with the mini Butterfinger bars, crushing them as finely as you'd like.
• Preheat the oven to 350ºF. Place a rack in the middle of the oven. Grease 10" springform pan with butter. Double layer foil wrap the bottom of the pan.
• Mix the crushed wafer cookies with the melted butter and press into the bottom and up the sides of your springform pan. Set aside.
• Blend the cream cheese until it's creamy.
• Gradually add the sugar.
• Add eggs, one at a time, and only blend until each egg is incorporated.
• Add the sour cream, whipping cream and vanilla.
• Remove 1 1/2 cup of the cream cheese mixture and set aside in a bowl. Add the peanut butter to the original mixture and blend until incorporated. Add the crushed Butterfinger bites.
• Blend the melted chocolate into the reserved 1 1/2 cup batter and then spread evenly over the cookie crust.
• Pour the peanut butter batter over the chocolate layer and spread evenly.
• Dollop the butterscotch-caramel sauce over the top and then using a toothpick or the tip of a thin knife, swirl the sauce into the batter.
• Place the springform pan into roasting pan then fill the roasting pan with 1 1/2 - 2 inches of hot water.
• Carefully place roasting pan onto middle rack and bake for 1 hour, 5 minutes or until the cake is set and a toothpick inserted into the middle comes out clean. Be careful to not over bake.
• Cool the cake at room temperature for about an hour, then using a very thin knife, run along the edges of cake to loosen it from the springform pan. Remove the ring of the springform and place cake on dish or serving platter and chill over night.

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
• Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
• Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

PEANUT BUTTER AND CHOCOLATE CHEESECAKE BROWNIES

Steps:

• For brownie layer:
• Position rack in center of oven and preheat to 325°F. Spray 9-inch square metal baking pan with 2-inch-high sides with nonstick spray; line bottom with parchment paper.
• Stir chocolate and butter in medium saucepan over low heat until smooth; cool 10 minutes. Using electric mixer, beat sugar, eggs, and vanilla in medium bowl until very fluffy, about 3 minutes. Beat in chocolate mixture on low speed, then beat in flour and salt. Spread batter in pan.
• For cheesecake layer:
• Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time. Beat in cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining cheesecake batter over brownie layer.
• Place chocolate in small microwave-safe bowl. Microwave on low power in 10-second intervals until chocolate begins to melt, then stir until smooth. Mix chocolate into reserved 1/3 cup cheesecake batter. Drop chocolate batter by heaping teaspoonfuls atop cheesecake layer. Using chopstick or wooden skewer, swirl chocolate batter in figure-eight pattern through white cheesecake layer.
• Bake brownies until edges of cheesecake layer are puffed and center is set, about 36 minutes. Cool brownies in pan on rack. Cover; chill at least 1 hour.
• Cut brownies into 25 squares. Using narrow spatula, transfer brownies to platter. Serve cold.

REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Heat oven to 300°F.
• Combine graham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining 1/4 cup sugar (Splenda) until fluffy.
• Gradually beat in sweetened condensed milk, then melted chips, until smooth.
• Add eggs and vanilla;; beat well. Pour into prepared crust.
• Bake 60-70 minutes or until center is almost set.
• Remove from oven.
• With knife, loosen cake from side of pan.
• Cool.
• Remove side of pan.
• Refrigerate until cold.
• Garnish with chocolate drizzle.
• Store, covered, in refrigerator.
• Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan over low heat; add 2 tablespoons Hershey's cocoa and 2 tablespoons water.
• cook and stir until slightly thickened. DO NOT BOIL.
• Cool slightly.
• Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 3/4 cup.
• **Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.

BLISSFUL PEANUT BUTTER-CHOCOLATE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan., For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat the to 350°F and prep a 13x9-inch pan with cooking spray (bottom only).
• Prepare 6 1-inch balls of dough and flatten on a cookie sheet.
• Press the rest of the cookie dough in the 9x13 pan. Bake the cookies and the crust for 10 minutes or until the cookies are just done. Cool both. Set the cookies aside.
• In small bowl, melt the chocolate chips and butter uncovered in the microwave on medium-high heat, stirring every 15 seconds until the chocolate is melted and combined with the butter. Spread on the crust. Refrigerate at least 30 minutes or until firm.
• Beat cream cheese, peanut butter, powdered sugar and cream until blended. Then, beat on high speed about 2 minutes or until light and fluffy. Spread over the chocolate layer.
• Crumble the reserved cookies coarsely. Sprinkle over the cream cheese layer and sort-of lightly press them into the cheese. Refrigerate another 30 minutes. Store in the refrigerator.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350.
• To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
• Add sugars and pulse until combined.
• Add butter and pulse until mixture begins to come together.
• Press into bottom and up sides of a 9 inch glass pie plate.
• Bake for 8-9 minutes, remove and allow to cool to room temperature.
• While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
• Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
• Refrigerate for 30-60 minutes, the longer the better!
• Remove from fridge immediately before serving.

PEANUT BUTTER CHOCOLATE CHEESECAKE

Steps:

• DIRECTIONS For Cheesecake.
• Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. (this is necessary to prevent leakage) Coat bottom of pan with cooking spray, and line with parchment paper cut to fit the bottom of the pan. Spray parchment paper.
• Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan,(use the bottom of a measuring cup to press down) and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
• Filling: Melt chocolate in a bowl set over a saucepan of simmering water. (do not let the bottom of the bowl touch the water as this will burn the chocolate) Let cool. Beat cream cheese with a mixer (use paddle attachment) on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, scraping bowl between each addition and beating just until combined after each addition (do not over-mix).
• Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Smooth out to crust with a spatula. Put into the freezer for 5-7 minutes to just set the filling. Ladle chocolate filling directly on top of peanut butter filling and spread evenly out to the edges.
• Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight covering with a cloth. Before un-molding, run a knife around edge of cake.
• DIRECTIONS For Glaze.
• Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
• Make the chocolate glaze and immediately pour glaze over top of cake starting in the center , smoothing with an offset spatula and letting it drip down the sides. Cut mini peanut butter cups in half and pile in the middle of the cheesecake.
• If you are a peanut butter chocolate lover, which we definitely are, we have a few other recipes recipes to share. These are also easier recipes if you don't have the time to tackle this cheesecake just yet. These are some of our favorite youtube channels to follow and you can watch the recipes being made as well. We hope you feel up to our cheesecake challenge shortly! It's WORTH IT!