Sonia Arias

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Recipe of Hypnotizing Chocolate Cheesecake and Peanut Butter

Hypnotizing Chocolate Cheesecake and Peanut Butter

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This dessert will fall in love with your guests, try this hypnotizing chocolate cheesecake recipe and peanut butter.
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16 portions
  • 11 chocolate cookies, with cream filling, chopped for the base
  • 3 tablespoons peanut, chopped, for the base
  • 3 tablespoons butter, or melted margarine, for the base
  • 538 grams cream cheese, for the filling
  • 1 cup sour cream, for the filling
  • 2/3 cups raw sugar, for the filling
  • 5 teaspoons cornstarch, for the filling
  • 4 eggs, for the filling
  • 1 egg yolk, for the filling
  • 2/3 cups whipping cream, for the filling
  • 1 1/4 teaspoons vanilla extract, for the filling
  • 2 1/2 tablespoons sugar, for the filling
  • 5 teaspoons cocoa powder, for the filling
  • 1 1/4 cups peanut butter, for the filling
  • 2/3 cups peanut, chopped, for filling
  • 3/4 cups bittersweet chocolate chip, for topping
  • 1/4 cups butter, or margarine, for topping
  • 2/3 cups evaporated milk, for topping
  • 1/4 cups peanut butter, for topping


Chocolate and peanut cookie base: In a small bowl, mix the crushed cookies and peanuts. Add the melted butter or margarine. Press the mixture into a previously greased removable mold (approximately 22 centimeters).
Chocolate and Peanut Butter filling: In a large bowl with an electric mixer , combine the cream cheese, sour cream, mashed sugar and cornstarch. Add the eggs and yolk, one by one, beating well before each incorporation. Add the whipping cream and the vanilla extract.
Remove 1 cup of this mixture and put it in a small bowl, add sugar and cocoa powder. Reserve.
Mix the peanut butter and chopped peanuts with the leftover cream cheese mixture.
Spread half of the mixture containing the peanut butter on the cookie base. On top, add half the mixture containing cocoa. Cover with the remaining peanut butter mixture. Finish with the leftover mixture with cocoa. Without touching the cookie base, pass a knife around the mold to create a marbling effect.
Bake at 176 ° C for 15 minutes. Lower the temperature to 93 ° C and bake for 1 hour and 10 minutes or until the center is no longer wet or shiny. Remove the cheesecake from the oven and pass a knife around the mold. Let rest, discovered all night.
Peanut Butter Topping: In a small saucepan melt the chocolate and butter or margarine over low heat, stirring constantly. Add the sugar. Add the milk little by little. Bring to a boil and lower the heat. Simmer for 8 minutes, stirring frequently. Mix with the peanut butter until smooth. Remove from heat and serve warm with cheesecake. You can cut between 12 and 18 slices.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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