"This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk." — Scott Payer
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1 1/2 cups
graham cracker crumbs
finely chopped peanuts
3 (8 ounce) packages
semisweet chocolate chips
This was SOOOO delicious & SOOOO easy to make! I made it for a friend that I work with and EVERYONE loved it! Easy, easy, easy to make. I put all ingredients in my food processor and poured it over the crust to bake. It freezes well also. Just one tip - let the top of it cool then spread with a thin layer of peanut butter and top off with crushed peanuts & a handful of mini chocolate chips for a nice, finshed presentation!
ENJOYED THIS ONE!!!!!!!!!!!
my family hated this, to peanut buttery, I thought it was ok, wont make again.
WOW. I love peanut butter, and I LOVE this cheesecake. This is by far the best peanut butter dessert I've ever tasted.
I used a full cup of peanut butter (instead of 3/4 cup) and poured the mixture into a Oreo crust (to save some time). I've had the best results as far as texture by cooking it for about 45 minutes or until it is golden on the edges and soft in the middle. Then I turn off the heat and crack the oven door and let it cool to room temperature before refrigerating.
If you like peanut butter, you'll love this cheesecake!
As I type, I am indulging in another piece of this FANTASTIC cheesecake!! Wow. On our first date (wedding day too) my husband and I shared a piece of cheesecake like this that was made by a dessert shop in our area. It holds special memories and we try and have one on special occasions /anniversaries. But after 14 years of marriage, their little 5 inch cheesecake at $30 bucks a pop, started adding up! I didn't want to buy one this year so, I turned to my favorite friend, Allrecipes! I stumbled upon this recipe and I'm SOOO glad! This one, as my husband states, is even better than the 'Affairs' cheesecake!!!! As far as particulars, I took the advice of previous reviewers (thx!!) and used the 1 1/2 c. crushed chocolate wafers and 6 T. melted butter crust - a MUST! I also used the mini chocolate chips (1 1/2 c.). I baked it for the recommended time 45-50 minutes and then turned the oven off, cracked the door and brought it to room temp. in there. Then I chilled it. Make sure you chill it for the recommended time (key to good cheesecake), if not over night. Otherwise, you'll have a soft center. This is the best recipe. Thanks so much!!!!!
I got great reviews from this cheesecake. With an excess of Reese's Peanut Butter Cups left over from Halloween, I cut up about 25 of them and put them in the cheesecake instead of choc. chips. I also used chocolate graham cracker crumbs instead of regular, and no peanuts in the crust. I didn't add the 3/4 cup of butter to the crust either, only 1/3 cup. This was so delicious!! Topped the cheesecake with whipped cream and chopped PB cups.
This little cheesecake earn higher praise and brighter smiles than I ever thought possible from a dessert. I used the Chocolate Wafer Crust from this site (1.5 cups chocolate wafers/6 tbsp butter) and 1 1/3 cups of mini chocolate chips. The edges were already getting dark after 35 min, so I turned the oven off and left the door open. Consistency was perfect, very minimal cracking. Topped the cooled cheesecake with a thin layer of peanut butter, toasted chopped nuts, and sparse mini chocolate chips as suggested. This cheesecake was actually good enough to spark controversy for me at work: apparently people were offended when I tried to pass off store-bought baked goods (this cheesecake)as my own--- HA!
Simply wonderful!! I omitted the water bath and it turned out just fine - no cracks! I also added chopped peanut butter cups instead of chocloate chips. I have made this cheesecake maybe five or six times now, and it ALWAYS gets rave reviews!!
I gave this four stars because the crust is out of proportion. After reading all the reviews, I decided to make a brownie crust instead of the graham cracker crust. I followed the filling recipe to a T except used cream instead of half and half and put the chocolate chips in the brownie batter instead of into the filling. It was so so so so so good! I would recommend splurging on some high quality peanut butter as well. I baked at 350 instead of 375 and topped with a peanut butter ganache and chopped peanut butter cups.
* Percent Daily Values are based on a 2,000 calorie diet.
Little Mickey's Favorite Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 481
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