Peanut Butter Chocolate Chip Cheesecake

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
  • Add sugars and pulse until combined.
  • Add butter and pulse until mixture begins to come together.
  • Press into bottom and up sides of a 9 inch glass pie plate.
  • Bake for 8-9 minutes, remove and allow to cool to room temperature.
  • While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
  • Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
  • Refrigerate for 30-60 minutes, the longer the better!
  • Remove from fridge immediately before serving.
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