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Blissful Peanut Butter-Chocolate Cheesecake

When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious." One bite and I think you'll agree this dessert is pure bliss. —Julie Ruble, Charlotte, North Carolina
  • Total Time
    Prep: 1 hour Bake: 1 hour + chilling
  • Makes
    12 servings


  • 32 Nutter Butter cookies
  • 1/3 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 ounces semisweet chocolate, melted
  • 3 ounces bittersweet chocolate, melted
  • 1 teaspoon vanilla extract
  • 4 eggs, lightly beaten
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons sugar
  • 2 egg yolks
  • 3 ounces semisweet chocolate, chopped
  • Chocolate curls and sweetened whipped cream, optional


  • 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.
Nutrition Facts
1 slice (calculated without garnishes): 792 calories, 59g fat (31g saturated fat), 228mg cholesterol, 448mg sodium, 58g carbohydrate (42g sugars, 2g fiber), 15g protein.

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  • dschultz01
    Jan 9, 2015

    This was excellent, but really, with ingredients like this, how could it not be! Made it for a Christmas gathering, and everyone loved it!

  • richardharing
    Dec 24, 2014

    recipe need to be more clear on when to put on the moose. Do you put on the moose while it cools or cool it then put the moose on. Thanks!!

  • TeacherNancy
    Jun 2, 2013

    No comment left

  • kriley21
    May 9, 2013

    This recipe is amazing! I made it for a work colleague's birthday and it was a hit! Everyone is asking me for the recipe. The birthday boy enjoyed it because he said it was surprisingly not too sweet and that he felt like he could eat several pieces! I will definitely be making this again.