Reviewed: Nov. 28, 2009

My 10yr old tried cheesecake last week at a friend's and decided he loved it. We decided together to make one for Thanksgiving dinner. This was my first ever cheesecake. It came out great. We used half reese's cups for the chocolate chips. You could cut down by 1/2 cup as every bite had lots of chocolate. As others said, there was a bit too much butter int he crust, mine seeped out the bottom a bit as it was baking. But the cake was delicious.

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beccasg

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Reviewed: Nov. 12, 2009

WOW!!! I made this cake and it was perfect! Would make Paula and Gada both buckle at the knees! Wife brought it to work and everyone love it, they requested I make it again next week. I baked at 330 degrees for 30 minutes then layed a piece of tinfoil over the top and baked for another 30 minutes and turned the oven off and let it sit for about another hour. Covered w/ beabutbutter cups. Thanks for the recipe! God Bless!!

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Chip

Home Town: Honolulu, Hawaii, USA

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Reviewed: Oct. 14, 2009

This was really good, but not my favorite ever. But I think it's because I made a few changes to the recipe. Next time I'll follow the recipe (minus the cinnamon in the crust!) and I think it'll turn out perfectly! My husband loved it, though!

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Brea

Cooking Level: Intermediate

Living In: Lynden, Washington, USA

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Reviewed: Sep. 20, 2009

This was a huge hit at my husband's birthday party. HUGE HIT. I made it with an Oreo cookie crust, used mini choc. chips, and topped it with ganache. One friend said it was the perfect balance peanut butter to chocolate flavor ratio. Thanks for recipe!

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Julie W.

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Reviewed: Aug. 31, 2009

Holy cow! SO SO good! As we are wheat intolerant, I had to make a few small changes. I used gluten free chocolate cookie crumbs for the crust and spelt flour in the batter. I did not have half and half so I just used milk, and because I was `testing`the batter as I went along, I added about 2 tbsp more of peanut butter to make it more peanuty. Finally, i used just 1/3 cup of butter for the crust...was just enough! The crust kept its integrity, was cuttable and not really greasy. Do make sure you allow it to cool before cutting, probably overnight in the fridge is best. The waterbath was a godsend, and I ended up baking it at about 360 for 45 minutes or so...my oven is an inferno, I had to turn it down a tad!

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JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: May 29, 2009

I made it a few minor changes to the recipe.... i didnt use the peanuts in the crust instead i put in 2 teaspoon of cocoa powder and about half a tablespoon of sugar (the balance out the bitterness of the cocoa)... definetly to much butter in the crust recipe... i was sopping up butter with a paper towel once i had my crust pressed into the pan. Also instead of chocolate chips I added 2 cups of chopped peanut butter cups. The filling was just a little too sugary for my preference and made the cheesecake a bit heavy when eating it. I also poured Magic Shell Chocolate Fudge topping over the top of the cake and let it set and decorated it with more chopped Reeses Cups. All in all my boyfriend loved it, definetly will make again.

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Kate

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Reviewed: Apr. 7, 2009

We're low carb/no sugar, so I had to muck with the ingredients a bit, but I couldn't have done it without this cheesecake being as fantastic as it is in its own right. I used the Pecan Nut Crust found on this site instead of a graham crust, granular Splenda instead of sugar, soy flour instead of wheat flour (it's what I had in the house) and sugar-free Reese's peanut butter cups (3 3oz bags will give you 2c.). I sprinked a handful of peanuts and an extra 3oz. package of chopped peanut butter cups on top before baking. It was amazing. My father-in-law, a cheesecake affectionado, says it's the best he's ever had.

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jeanninec1976

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Houston, Texas, USA

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Reviewed: Apr. 4, 2009

Just like the picture, I didn't put the chocolate chips in the cheesecake, but made it into a ganache for the top. I also had a full cup of peanut butter as well as leaving the cinnamon out of the crust. I added a few peanut butter captain crunch (about a 1/2 cup) into the crust in addition to the graham crackers and omitted the peanuts. I used the Pampered Chef SpringForm pan and had no problem with butter leaking out, so that was good. I took this to Lenten dinner for church and there was not ONE piece left, and that was before the buffet line was done! :) Great recipe!

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jenners

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Reviewed: Apr. 1, 2009

This is the best cheesecake I have ever had. The only change I made was to use chocolate cookie crumbs instead of graham cracker crumbs. This is my boyfriend and my daughter's favorite dessert. Thank you!!!

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christy

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Reviewed: Mar. 11, 2009

It's the first time I haven't had a cheesecake crack on the top! Only thing I would change is NO cinnamon in the crust, it ruined the whole peanut butter flavor, very moist and tasty other than that.

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Fran

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Reviewed: Jan. 5, 2009

First, I have used this website for recipes many times and have never been compelled to leave a review. This is by far the best and easiest peanut butter and chocolate lovers cheesecake I have ever made or eaten. I followed recipe to perfection, however I used chewy brownie mix for the crust, instead of the cookie or cracker crusts. I got the idea from another cheesecake recipe on this site. It's easy, prepare brownie mix as it instructs on box, then cook for about 25 min, press brownie mix down firmly, then add Mickey's filling. The choc Ganache is great because it hides the little cracks! Me and all my pregnant friends and family thank you for this recipe, OUTSTANDING!!

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Chas W

Cooking Level: Expert

Home Town: Burlington, Vermont, USA

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Reviewed: Dec. 29, 2008

Made this for Christmas. It was a big hit. I did have one problem. The crust seemed to have a lot of butter in it leaked out of my springform pan. I would actually decrease the amount of butter if I made it again. I also added chopped Reese's PB Cups and made a chocolate ganache for the top.

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CHATNOIR0418

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Reviewed: Dec. 28, 2008

Scrumptious, even though I made a couple of minor changes. I made a regular graham cracker crust and omitted the choc chips from the batter and made a ganache frosting instead. This cheesecake turned out to be so smooth and creamy and had a nice delicate peanut butter flavor, not overwhelming at all. First time using a water bath to cook a cheesecake, I plan on cooking all subsequent ones the same. Thank you.

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KITCHEE

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

I'm so glad that there was a photo of this cake with a chocolate ganache topping. I think, and my family agreed, that putting chocolate chips IN the cake would not be good at all. So, I omitted that in the recipe. I used more than a cup of peanut butter (too lazy to measure precisely) to compensate for the 1/4 cup of cream. Forgot to put in the flour. With those changes, along with making an Oreo crust, it turned out perfect! Garnished it with quartered Reese's and whipped cream. Beautiful!

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Nov. 23, 2008

This is AWESOME!! We are a family of Reeses fans. I made a chocolate graham cracker crust without the cinnamon or nuts (increased crumbs) and mixed in a combo of PB and Choc chips. I topped it with hot fudge and let it harden on top in the fridge!

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beags

Cooking Level: Expert

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Reviewed: Aug. 18, 2008

This was excellent! I brought it to work and it was devoured in minutes. Everybody loved it =) I'm definitely going to make this again.

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hithatsmybike

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 15, 2008

I used Walmart brand peanut butter sandwich cookies for the crust, and no nuts or cinnamon. Cut up reeses cups in the batter at the end. Covered the top with ganache and decorated with peanut butter cups. I would leave out the flour next time and adjust the cream. This second time I made it I tried it and was not as impressed as everyone else. Not as soooth as I would have liked.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Aug. 1, 2008

This recipe was okay. The first problem I have with it is that the picture is apparently NOT a picture of the recipe. It almost looks like what the author meant was to melt the chocolate with the half-and-half and make a ganache with which to garnish the finished cake. I do not see ANY chocolate chips in the actual cake pictured. And that's probably good because, honestly, the chocolate chips completely overpowered any hint of peanut butter that might have been present in the cake. If you're going to use chocolate chips, use mini ones and about half of what is called for. Actually, the next time I make this, I'm going to try it the way it's pictured. No chocolate in the cake itself but only covered with ganache. I think it will be MUCH better that way. But the crust is great and there doesn't appear to be any problem with the cake itself other than the chips. One more tip: whenever you're putting this much effort into baking, use high-quality chocolate such as Ghiradelli, Scharfenberger, etc.

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FRANKANDCATHY

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Reviewed: Jul. 19, 2008

Okay, for those of you who are peanut butter and cheesecake fan, this is the cake for you. Stop all other searches and end here. I did a little fancy stuff to mine, concerning the chocolate. Instead of using chocolate chips, I shaved a bunch of chocolate with a cheese grader and put a layer of shaved chocolate into the spring form pan, then cheesecake mix, then more shaved chocolate, then cheesecake mix , then...well, you get the idea. It gave it a good taste. Use semi-sweet chocolate to and when shaving the chocolate into whatever bowl your using be carefull because shaving the chocolate for some reason causes static electricity to build up in the bowl. Once wrong sneeze or hitting the bowl to hard and KABOOM, you'll be wearing shaved chocolate all over you. It was actually quite funny the first time i did it, I....HUM, oh wait, never mind back to whats important. You can also puts some crushed up reeses peanut butter cups on top to add to the beauty of it. Put the cups on toward the end of the baking cycle, probally with 5 or 10 mins to go. Oh, and another thing. be carefull pully the pan and everything out, especially when your using a grocery store, cheap aluminum foil pan imitake or you'll be cleaning cheesecake mixture off your stove for a while. I felt like crying last time it happened. I mean yeah, its not really anything to get all emotional over but when you get up at 6 AM IN THE MORNING to get it done in time for a 1:00 lunch, AND..... Never mind. Well, enjor th

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goodbyetvdinners

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Reviewed: May 18, 2008

I changed things up just a bit. I used less butter than the recipe calls for, based on previous reviews. Instead of chocolate chips, I chopped up some whole peanut butter cups and folded them into the batter. My cake did crack in two places so I topped it off with a chocolate ganache to hide the cracks. I rated 4 stars, good recipe but a little too rich for my taste.

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Amanda

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Little Mickey's Favorite Cheesecake

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