Peanut Butter Chocolate Cheesecake and a Giveaway!

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Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Okay, I know what you’re thinking. “Peanut butter chocolate cheesecake?!?! The day after Thanksgiving?!? Are you crazy!?!” 

Yes, I hear you. Like the rest of America, I gorged on turkey legs and cornbread dressing yesterday, and yes, there was lots of dessert involved too. I’m officially wearing stretchy sweatpants and my husband’s t-shirts until further notice, because I don’t see myself shimmying into anything not categorized as loungewear any time soon.  But as you know, the holidays wait for no one, so I’m going full-throttle Christmas baking mode from now until New Year’s Eve. Let’s just expect the expected and make the most of our holiday baking okay? Starting with this peanut butter chocolate cheesecake! 

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Cheesecake can be scary, and I’ll be the first to admit that. There’s all that business with the water bath and the creaming of the cheese and the room temperature ingredients. There’s the epic debate of whether or not the crust should extend up the sides of the pan or simply pat into the bottom. We have to worry about cracks in the crust and cheesecakes that fall, and honestly, sometimes cheesecakes just don’t seem worth the hassle. 

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

But what if I told you that you could make an incredibly decadent, ridiculously rich, out-of-this-world delicious peanut butter chocolate cheesecake in a blender? What if you knew that you could throw all of the ingredients into the jar of a blender, press the start button, and all would be well in the world of cheesy cakes? Would you leave this site immediately and head to the grocery store for ingredients to make the best cheesecake of your life? Yep, that’s what I thought. 

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

My new friends at Wolf Gourmet sent me a stunning blender to test out. With a sleek yet classic design and easy-to-function buttons and dials, the Wolf Gourmet High Performance Blender was absolutely beyond anything I could have hoped for. I gave a quick test run of some of the blender’s capabilities (helllllo, homemade nut butters and crushed ice cocktails!) and studied up on a few others- soups, chopped veggies, and whipped cream, to name a few. The world is literally your oyster with this blender, and I’m thrilled to add it to my modest collection of necessary small kitchen appliances. 

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

With cheesecake on the week’s menu, I decided to recipe test in my new kitchen prize, and I was really pleased with the outcome. I took care to adhere to some of the common laws of cheesecake, and found that the process of making the dessert in the blender was way easier than my traditional method in the stand mixer. My finished peanut butter chocolate cheesecake was creamy, without clumps, and had zero cracks in its smooth top. Even better, the whole prep process took me less than 10 minutes from start to finish which is record time in my house. Hasta la vista, stand mixer cheesecake. 

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

To make this gem of a baked good, we start with the crust. I dumped precisely 31 chocolate sandwich cookies into the blender and let it whiz away until the cookies were reduced to crumbs. I added the crumbs to a bowl of melted butter and stirred to combine the two. The crust gets pat into the bottom of a 9″ springform pan and baked briefly in a preheated oven. Meanwhile, rinse out your blender and start adding cheesecake ingredients. Cream cheese, peanut butter, eggs, sugar, and cocoa powder are added first and blended on medium speed for 15 seconds. Scrape the sides of the blender jar and add some heavy cream. Allow the machine to run for an additional 10 seconds, or until the cream is incorporated. Pour the contents of the blender onto the baked cheesecake crust and bake in the oven for an hour.

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

I do like to use a waterbath for this peanut butter chocolate cheesecake because I have had so much past success in doing so. Waterbaths help to regulate the temperature of your cheesecake while in the oven which can prevent cracks, so if you’re at all concerned about that, don’t skip that step. Other than that, making this cheesecake is a cinch, with most of the thanks to the Wolf Gourmet blender. 

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

Because the holidays are the time to love and give and share, Wolf Gourmet is going to provide one of these dreamy blenders to one lucky reader. To enter the contest, leave a comment in the comment section below, and tell me what is your favorite flavor of cheesecake. I will randomly select one winner in the US by Friday, December 1st and contact them by email. This is a seriously awesome prize and I am SO EXCITED to see all the goodies someone gets to make with it. Many thanks to my generous friends at Wolf Gourmet and to you all for supporting brands that make this site possible. The contest is now closed. A winner will be contacted shortly.

If you’re into this peanut butter chocolate cheesecake, be sure to check out:

Peanut Butter Pretzel Shortbread Brownies

Peanut Butter Pie

S’mores Cheesecake

Brown Sugar Cheesecake with Butterscotch Sauce and Oatmeal Cookie Crust

Meyer Lemon Cheesecake

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Peanut Butter Chocolate Cheesecake

Peanut Butter Chocolate Cheesecake by Kate Wood of The Wood and Spoon Blog. This is a recipe for a cocoa powder and creamy peanut butter cheesecake prepared easily in a Wolf blender. With an Oreo chocolate cookie sandwich crumb crust and a creamy filling, this cheesecake is simple and feeds a crowd. Topped with chopped peanuts and a creamy peanut butter dark chocolate ganache. Find the recipe and the how to as well as a review for the Wolf blender on thewoodandspoon.com

This peanut butter cheesecake has a chocolate cookie crust, a peanut butter chocolate ganache and is made with a blender!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 90
  • Total Time: 360
Scale

Ingredients

For the crust:

  • 12 ounces (about 31 cookies) chocolate sandwich cookies (like Oreo’s)
  • 5 tablespoons (70 gm) unsalted butter, melted

For the cheesecake:

  • 11/2 pounds/ 3 blocks (680 gm) of cream cheese, softened to room temperature
  • ½ cup (130 gm) creamy peanut butter (I used Jif)
  • 1 cup (200 gm) sugar
  • ¼ cup (20 gm) cocoa powder
  • 3 large eggs (170 gm), room temperature
  • ¾ cup (180 ml) heavy cream, room temperature

For the ganache:

  • 3 ounces dark chocolate, chopped (semisweet, if you prefer)
  • 3 ounces heavy cream
  • 2 tablespoons creamy peanut butter
  • ¼ cup roasted peanuts, chopped

Instructions

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9″ springform pan by wrapping it in sheets of aluminum foil. I use 3 layers of extra wide, heavy duty foil wrapped to the top lip of the pan. Spray the inside walls and bottom of the pan with cooking spray.
  3. Process your chocolate sandwich cookies in the blender on medium speed until they have been reduced to crumbs. Combine the crumbs with the melted butter in a small bowl until the crumbs are well moistened. Gently pat out your mixture evenly into the bottom of the pan and up the sides if desired. Bake in the preheated oven for 12 minutes.

 

To prepare the cheesecake:

  1. Begin boiling some water in a kettle or saucepan for your water bath.
  2. Place the softened cream cheese, peanut butter, sugar, cocoa powder, and eggs in the base of your blender. Process on medium speed until well combined, about 10-15 seconds. Scrape the sides of the bowl and add the cream to the mixture. Turn the blender on for another 10 seconds or until the mixture has been well combined.
  3. Strain the cheesecake batter through a mesh strainer (if desired) into a reserved bowl. Pour the strained batter on top of the crust. Gently rap the pan on the counter to help any air bubbles escape.
  4. Place your springform pan into a slightly larger baking dish/pan and fill the larger pan with the boiling water you prepared for the water bath until the water reaches about halfway up the sides of the springform pan.
  5. Carefully place both pans in the preheated oven and bake for 1 hour. After an hour of baking, the edges and top of the cheesecake should be set but still slightly jiggle in the center. Turn the oven off and allow the cheesecake to bake for an additional 30 minutes in the oven. Prop the door of the oven open slightly with a wooden spoon and continue to cool the cheesecake for another 30 minutes in the cooling oven.
  6. Discard the water bath, remove the foil and then place the cheesecake in the fridge to chill for several hours or overnight. The cheesecake can be stored in the fridge for several days.

 

To prepare the ganache:

  1. Place the chopped chocolate in a large bowl. Heat the cream over the stove over microwave until just barely bubbling. Pour the cream over the chocolate and cover the bowl tightly with a sheet of plastic wrap. Allow to rest for five minutes and then stir. If the chocolate has not melted completely, place the entire bowl back in the microwave for 15 seconds and stir again. Stir the peanut butter into the ganache. Spread the ganache evenly over the top of the cheesecake and sprinkle with the peanuts. Store in the fridge until ready to serve.

Notes

  • I wrap my springform pan with three layers of heavy duty aluminum foil. This is to protect your crust from any water leakage of your springform pan. Many pans will claim to be waterproof but your crust will get soggy and inedible if water leakage happens. Don’t take any chances!
  • I use a 11″ round cake pan for my water bath but you can use any oven-safe dish that you have. Once of my readers used a roasting pan and that works just fine!
  • The cooling process seems lengthy and unnecessary, but it helps to prevent drastic temperature changes that can cause structural issues with your cake.

 

298 thoughts on “Peanut Butter Chocolate Cheesecake and a Giveaway!”

  1. Viktoriya Myhovych

    Love your descriptive advice! I’ll just head over to borrow a blender for this recipe 😜
    My husband will go crazy with the sound of cheesecake.
    Thanks for the recipe

  2. I ALWAYS order the Reese’s peanut butter cheesecake at Cheesecake Factory so pretty sure this recipe would be my favorite ever. Looks amazing!

  3. This looks amazing!! I’m a sucker for anything peanut butter and chocolate, but a cheesecake topped with fresh blueberries in the height of the season is delightful!! Thanks for the recipe!

  4. My grandma’s old school plain cheesecake with pineapple. It is simply the best cheesecake I have ever tasted and she has been making it for over 50 years!

  5. Can you really go wrong with any type of cheesecake?! I love chocolate and yours looks amazing, but I think my absolute favorite flavor is a raspberry swirl….oh great, now I’m drooling 😉

  6. When I was in fifth grade, I went on a mission to find the best cheesecake out there. My family and I went to New York and I tried a cheesecake at every restaurant I went to. All that being said, I still think the best cheesecake I have ever had was my dad’s pumpkin cheesecake he made last week.

  7. Delicious! I’m so glad you mentioned stretchy pants until further notice! LOL! I LOVE to bake and tomorrow starts my crazy holiday baking. I love how you used the Wolf blender! I don’t even have a stand mixer, I actually mix everything by hand. The use of a blender is excellent idea! My favorite cheesecake is the classic NY cheesecake. It’s just classic and timeless!

  8. My husband and I started making a pumpkin-swirled cheesecake for the holidays a few years ago and it is always a hit. This chocolate peanut-butter cheesecake sounds like a dream!

  9. Hi Kate,
    Love this recipe and cannot wait to try it. My favorite cheesecake is New York style…..and the zing of a little lemon, especially Meyer Lemons, never hurt anyone. Oh, and coffee on the side please.
    Ashley

  10. CHOCOLATE CHEESECAKE FOREVER! I mean everything chocolate – the filling, the crust and THE FUDGE ON TOP. I have to say that when this email first popped up in my inbox I was like, Kate just emailed me cheesecake the day after Thanksgiving, why are we not best friends yet? This cake looks amaze and I need a fancy-pants ( I really wanted to say fancy-ass but thought that was too crass) blender REAL BAD. OKAYILOVEYOUBYE. ox

  11. I love Lady M’s Gateau Nuage, which is a plain cheesecake with an amazing sour cream layer on top. It’s hard to describe but so very good.

  12. Classic NY Style cheesecake, if not my mom’s then I swing by Juniors for one but it’s time I learn to make it myself.

  13. I’m pretty convinced this recipe would top my favorite. I love cheesecake and a white chocolate turtle cheesecake would be hard to beat. Love your recipes! I am testing one out this weekend for my daughter’s birthday. 🙂 Hopefully it will look pretty too.

  14. I love Pumpkin Cheesecake! It’s so rich and creamy and delicious! I could eat it any time of the year but I only make it during the fall.

  15. New to your blog and really enjoying it! Favorite cheesecake is my German grandmothers. It’s very traditional but if you put some amaretto cherries on top it’s unstoppable.

  16. I don’t love cheesecake with the exception of peanut butter ones! I would love to win the wolf blender. Looks like a dream

  17. Maybe it is just this time of year that has me in a pumpkin kind of mood, but I’d have to say that pumpkin cheesecake is my favorite!

  18. I’ve never tasted PB cheesecake so this is now on my must list. I really love plain cheesecake by itself or dressing it up with a drizzle of caramel sauce, apricot preserves with sliced almonds or even a bit of homemade whipped cream.

  19. Looking forward to trying this out! My favorite, particularly this time of year is pumpkin. Love following your blog and Insta!

  20. My favorite cheesecake is DEFINITELY the Ultimate Red Velvet cheesecake from Cheesecake Factory. Makes me smile just thinking about it. 😂

  21. Just made pumpkin pecan praline cheesecake for Thanksgiving. My family loved it! Can’t wait to try your chocolate peanut butter cheesecake.

  22. Carrot Cake Cheese Cake is perfection!🥕🥕🥕 Cheese Cake with swirls of Carrot Cake running through it, there’s nothing sweeter!

  23. My favorite would have to be vanilla bean with white chocolate. Runner up is an espresso chip cheesecake with candied hazelnuts!

  24. I love a good classic New York style cheesecake 😀 But I wouldn’t say no to trying new variations! Who doesn’t love peanut butter and chocolate together 😍

  25. When I was a kid, my mom made me cheesecake every year for my birthday! It had a chocolate crust, chocolate chips in a plain cheesecake filling, and a chocolate glaze on top. Oh. My. Stars. It was so good! I can’t do dairy anymore, but I still dream about that cheesecake!

  26. When we first started dating, I revealed to my boyfriend that my favorite dessert was cheesecake. Though not much of a baker, at all, he surprised me with a beautiful, homemade (bisquick) cheesecake with melted caramel and nuts! The effort and thought deserved recognition as my favorite cheesecake of all time.
    A random thought, but this recipe just reminded me of it. Thanks, Kate!

  27. Chocolate with caramel and nuts! …although I have a hard time turning down any cheesecake, and this chocolate pb one looks divine!

  28. My brother makes a really amazing dark chocolate espresso cheesecake. You really can’t resist it. Last Christmas I made a chore chocolate ricotta cheesecake that was pretty incredible too!!

  29. My favorite flavor of cheesecake is cookies and cream. It would be so amazing to win the blender — so many delicious things to be made in it!

  30. Vanilla Bean. Classic. Unbeatable if made well. My husband can’t understand why I choose it every time, but I love its simplicity. That being said, peanut butter cheesecake sounds too good to pass up – I’ll make this one next for sure!

    P.S. you were the first one to help me make cheesecake for the first time a few years ago. You said to leave the oven open, but off after it was done baking. Brilliant. No cracks. Love following you!!

  31. Not a HUGE cheesecake person – but my favorite to make are mini brownie cheesecakes with raspberry 🙂 noms to the MAX – I basically will eat anything that includes brownie though haha

  32. Cheesecake- hm… I would have to say my favorite flavor for cheesecake would have to be, PUMPKIN! Ugh it is so so good. With a caramel drizzle and a graham cracker crust. Yes please! Amazing giveaway, fingers crossed!

  33. My dad’s favorite dessert is cheesecake so I’m always on the look out for new cheesecake recipes to try so I’ll definitely be trying this one out! It looks incredible!!! My favorite however, is white chocolate raspberry with an oreo crust!!

  34. Melissa Williamson

    I make a yummy pecan praline cheesecake that is my favorite but I’m excited to try this recipe. You can’t go wrong with Oreos, peanut butter and chocolate!!

  35. I love a simple, plain cheesecake with fruit on top (strawberries are my absolute fav). But Cheesecake Factory has a pretty amazing banana cream cheesecake….

  36. Cheesecake is my all time favorite dessert. I usually go with just plain NY style, but I will have to try the chocolate peanut butter! Sounds delicious 🙂

  37. Blueberry cheesecake. I went to school in Oregon, used to go berry picking in the summer. Cheesecake being one of my favorite desserts, ended up having a lot of berry cheesecake. This is inspiring me to make one for after dinner tonight.

  38. My mom makes the world’s best ricotta cheesecake, but only does so every few years. The cheesecake of my dreams would be a pear and cardamom cheesecake – I heard of one once (do I sound lovestruck or do I sound lovestruck) and have been dying to try and make it happen somehow.

  39. Wow, what a beautiful blender! This cheesecake looks delicious. My favorite is the plain NY style cheesecake. I just love it.

  40. Vanilla bean cheesecake and with a butterscotch topping. Although, I will definitely have to try this out—the Recees Pieces lover in me says I must do it.

  41. As much as I love chocolate everything, when it comes to cheesecake classic NY plain is the bee’s knees in my opinion. Especially if it has a good crust!

  42. My husband and I just got back from Japan so I made him a layered cheesecake with one layer of matcha cheesecake and one of black sesame (plus a hazelnut crust.) It was delicious and he asked me to make it again for the holidays!

  43. 🙌🏻 Yes!
    Cheesecake lover over here but if I really had to chose I’d go for a NY cheesecake. Classic never fails 😊

  44. I’ve never made this recipe but I most definitely love a peanut butter chocolate cheesecake / Oreo crust, PB cheesecake with a chocolate ganache on top – yummmmm

  45. Stephanie Trumpower

    I’m excited to try this recipe. I just made a pumpkin cheesecake with an apple butter swirl topped with cinnamon caramel and walnuts for thanksgiving. As of today, it’s my favorite. Perhaps your peanut butter chocolate will be my new favorite!

  46. Pumpkin Cheesecake hands down! There are different versions of this delectable concoction, all delicious! Your blog inspires me to get cookin’…and eatin’ 😉

  47. I love lemon cheesecake! But Im also crazy for chocolate with nuts! I really want to try this recepie soon, looks sooo delicious! Hummm

  48. This looks DELICIOUS! My favorite kinda of cheesecake is peanut butter with a dark chocolate crust! Really, anything peanut butter floats my boat. Thanks for the wonderful recipe, can’t wait to give it a try this week!

  49. This blender is gorgeous! Would love this for all the cheesecakes (and green smoothies and winter soups!) ⭐️❤️⭐️❤️⭐️❤️⭐️❤️⭐️❤️⭐️❤️⭐️❤️⭐️

  50. Any flavor cheesecake will do; but, seriously, I don’t this chocolate peanut butter cheesecake can be topped. Looks amazing!

  51. I looove classic plain cheesecake with berry sauce 😍😍 I live in Casablanca, Morocco so the New York cheese cake was something I only saw in tv shows and dreamt of having. I baked my first exactly ten years ago (I found pictures on my old laptop, the cheesecake was great, my teenage face on the other hand… 😁). And since I’m living all the way here, I’m just now wondering if entering the contest is even possible. I don’t know but I’m giving it a try. From a food blogger in Morocco, have a great weekend ! 🤗

  52. I love my Mom’s classic cheesecake! However, I do not discriminate against any flavor! I love eating cheesecake from the crust forward. Looking forward to trying this recipe out!

  53. Wow, this is a decadent must-try cheesecake. I have numerous delicious cheesecake recipes, but my favorite is lemon with a raspberry swirl. Always a dinner party star!

  54. What a great giveaway. I’m fairly new to your blog and have been enjoying your recipes and tales of your foodie excursions – especially your recent trip to Chicago (the city I call home – well technically I live in the suburbs but love to see our beautiful city so appreciated.) Hmmm – favorite cheesecake – any??? My dear daughter-in-law makes a cheesecake – I think it’s a white chocolate raspberry – that is awesome!

  55. I am usually a Classic New York Style kind of girl, but feeling festive so I think a chocolate peppermint cheesecake is calling my name! Chocolate cookie crust, white chcocalte cheesecake with peppermint chunks mixed in- all topped with a chocolate ganache and more peppermints!

    Yum! Drooling just thinking about it! 🤤 🍰

  56. Cheesecake, such an amazing creation! I’ve had many different types of cheesecake but my heart always goes back to the og. A frozen slice of original cheesecake will always have my heart.

  57. so weird i was just talking to my mom this morning about cheesecake, my husband took me to juniors in brooklyn ,i had the classic and although it was the best cheesecake i’ve ever had, im still not a fan…maybe i need to give it another try.

  58. Christina Gerasimovich

    This looks amazing!! Any Oreo cheesecake for me is my favorite. The Oreo dream extreme cheesecake from the Cheesecake Factory is so good. YUM!!

  59. Pumpkin cheesecake is my favorite and also the first cheesecake I ever made. Set my oven on fire on Christmas Eve because I didn’t know to wrap the pan with foil! Lesson learned!!

  60. Rita Palomino Marlow

    This recipe could be my next fav! I love all cheesecakes, and I’d have to say pecan praline might be my fav next to key lime

  61. I have to agree with chocolate peanut butter reigning supreme! But if I’m not making my own, it is hands down a simple, straightforward cheesecake from Two Little Red Hens on the UES in NYC. Literally heaven.

  62. I’m with Susan! I love pumpkin cheesecake, especially when nestled in a ginger snap crust and topped with a schmear of sweeteened sour cream. (Recipe from an Food & Wine issue, c. 1998).

  63. I just made a Peanut Butter Cup Chocolate Swirl Cheesecake for my husband’s birthday. Yes, it did have half a peanut butter cup in each slice. This recipe looks divine! Besides PB & Chocolate flavor, I love Godiva Chocolate Cheesecake from good ol’ Cheesecake Factory.

  64. As much as a classic, sour-cream-topped cheesecake makes my heart swell, my favorite riff to date has been a blackberry compote swirl goat cheese version with a cardamom-spiced crust. Thanks for this indulgent recipe to add to my list!

  65. Lilikoi (passion fruit) is my fave! But this looks delish! Because who doesn’t love chocolate, peanut butter, AND cheesecake!

  66. This is such a tough choice! I am usually a fan of the classic cheesecake with a hint of lemon and drizzled with raspberry (or any other berry) reduction. However, I recently made a lemon lavender cheesecake that has become my new favorite!

  67. Give me caramel anything and I’m a happy girl. Vanilla cheesecake with caramel drizzle or just plain caramel cheesecake or dulce de leche…you get the point:)

  68. Islamist always chose plain flavors so I like a classic cheesecake with a graham cracker crust. I definitely wouldn’t pass up a slice of this peanut butter chocolate flavor though!

  69. Well I feel like my favorite flavor of cheesecake will be this PB chocolate one after I try it!! Heart eyes everywhere!

  70. I love cheese and I love cake. Combine the 2 and I’m done for. We had a praline cheesecake this year and even though it was a bit undercooked, my aunts agreed it was their favorite addition this year!

  71. Can’t beat 15 minute prep time in this recipe! I love my dad’s classic cheesecake topped with blueberries, but may encourage him to try this one for Christmas!

  72. I love my mum’s cheesecake the best.

    I know i’m biased, but it’s so damn good!
    A buttery, slightly salty shortcrust base and a topping that’s lighter and fluffier than most, with a good lemon kick from zest, balanced out with a little vanilla.

  73. Fav cheesecake!? That’s not an easy question to answer. But I love the classic with cherries, or an over the top turtle

  74. My favorite flavor of cheesecake is kahlua with chocolate crust and tiramisu cream topping with shaved chocolate. The lighter tiramisu top balances out the heavier cheesecake button. The addition of Kahlua needs no explanation, It just works. Delicious

  75. Kaitlyn Michelle Roeser

    I love a classic cheesecake – I make a lemon blackberry topping to go on my sometimes to jazz it up a bir! Love this recipe – can’t wait to try it!

  76. I have two favorite cheesecakes!
    One is graham cracker crust, american cheesecake filling, a layer of pistachios on the sides and topped with blueberries.
    Second one is made with dulce de leche and topped with brownie crumbs – extremely delicious.

  77. I happily stumbled upon this blog and the posts are absolutely mouth watering. I would LOVE this blender for so many reasons but it just looks like it would make life easier and in my book that is number one. Thanks for all the work that goes into these posts. I look forward to them. Have a great day.

  78. My favorite is New York Style, always. But I have a weakness for cheesecake, whatever the flavor, whenever it’s on the menu. Thanks for this recipe – I’ve never had peanutbutter and chocolate and I have only made cheesecake a few times. But PB is my absolute favorite flavor for anything! I’m gonna try this.

  79. I love Reese’s cheesecake when I want something decadent and rich! I would love to try this recipe- anything with peanut butter is right up my alley. I also love a classic cheesecake with a glazed strawberry on top when in the mood for a simpler sweet treat.

  80. This looks lovely – I’m normally a fruity cheesecake fan (especially lemon & blueberry), but I want to try this.. I might change my mind 🙂

  81. I am not a fan of cheesecake, but if I have to choose, I will choose Japanese cheesecake. It’s lighter than American cheesecake 🙂

  82. Oooh a giveaway!! I hope I win LOL! My favorite cheesecake flavor has to be classic New York cheesecake….the kind with a little layer of sour cream/cream cheese on top….and a thick graham cracker crust. Delish!

  83. The only cheesecake that I ever make is a peanut butter one very similar to yours. It’s from Bon Appetit circa 1980 something. Chocolate topping and all. So good and I usually don’t even like cheesecake. Love your idea of using a blender and can’t wait to try that.

  84. My favorite cheesecake flavor uses a cure made with Meyer lemons and a shortbread crust. Though this cheesecake is next on my list to try.

  85. My favorite cheesecake is Keylime, pumpkin is a close second. I’m so happy to see young people as yourself enjoy cooking and baking. I don’t have the money to buy many special ingredients but I sure do enjoy it when I do. Have a great next few holiday weeks ahead.

  86. I make a cheesecake with lemon curd and white chocolate frosting that I liked so much we serv d it 27 years ago as our wedding cake! Still make it today – a Cake Bible classic! The frosting sounds odd but makes for a beautiful display and a light finish.

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