Peanut Butter Chocolate Cheesecake

    (144)
    5 hours 40 minutes

    This is a delicious dessert, a kind of combination of cheesecake, peanut butter and chocolate. Something in there to please everyone!


    137 people made this

    Ingredients
    Serves: 8 

    • Base
    • 85g butter
    • 1 cup dark chocolate chips
    • 2 1/2 cups rice bubbles
    • Filling
    • 250g cream cheese, softened
    • 300g sweetened condensed milk
    • 3/4 cup peanut butter
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla essence
    • 1 cup whipped cream
    • 1/2 cup chocolate topping

    Directions
    Preparation:10min  ›  Cook:30min  ›  Extra time:5hours chilling  ›  Ready in:5hours40min 

    1. Base: In a heavy sauce pan over low heat melt the butter and chocolate chips. Remove from heat and gently stir in rice bubbles until coated. Press into the bottom and sides of a 25cm pie plate. Chill 30 minutes.
    2. Filling: In a large bowl beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve.

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    Reviews and Ratings
    Global Ratings:
    (144)

    Reviews in English (118)

    by
    1

    So so tasty  -  07 Apr 2012

    by
    61

    Superb! Put in a 13x9 pan and made a more bar like appearance. This served wonderfully and tasted fabulous!  -  05 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    53

    I've made this several times as it is SO good! I took other reviewers advice and used only 2 c. rice cereal. I didn't have chocolate chips so I substituted 4 oz. semi-sweet chocolate. I also could not find 5 oz. cans of sweetened condensed milk so used a full 14 oz. can. I took Cookiesprite's suggestion for the topping and melted 1 oz. semi-sweet chocolate and dded 1 tbsp. of butter to make the chocolate coating for the top. The last few times I have reduce the peanut butter to 1/2 c., as it was a little to peanut-buttery for us, and add an additional 4 oz. cream cheese. We really like the crust, by the way! Thank you Angel!  -  09 Sep 2006  (Review from Allrecipes USA and Canada)

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