Chocolate Cheesecake with Peanut Butter Whipped Topping 

Yield: 8 Servings; Time: 2 hours

For the crust:


  • 1 ½ C of Ground Graham Crackers
  • ¼ C Peanut Butter Powder
  • 8 T Butter, melted


  1. In a medium bowl, mix together the graham cracker crumbs, peanut butter powder, and melted butter until well combined.
  2. Press the mixture evenly into the bottom of a 9-inch springform pan, forming the crust.

For the filling:


  • 24 ounces (3 pkgs) Cream Cheese, softened
  • 1 ½ C Sugar
  • ½ C Unsweetened Cocoa Powder
  • 4 Large Eggs
  • 2 T Peanut Butter 
  • 8 ounces Milk Chocolate, melted


  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Gradually add the cocoa powder.
  3. Add the eggs, one at a time, beating just until combined.
  4. Stir in the peanut butter whiskey and melted chocolate until the mixture is smooth and well blended.
  5. Pour the filling over the crust in the springform pan, spreading it evenly.
  6. Bake in the 325 degree oven for about 70 minutes or until the edges are set and the center is slightly jiggly. Tip: Put a pan of water on the shelf below the pan of cheesecake to help prevent deep cracks.
  7. Remove the cheesecake from the oven and let it cool in the pan for 20 minutes.
  8. Allow the cheesecake to cool completely, then refrigerate it for at least 4 hours or overnight to set.
  9. Prior to service, Run a knife around the edges of the pan to loosen the cheesecake, release the springform, then remove the sides of the pan.
  10. Cut as desired, typically 8 slices.

For the peanut butter whipped topping:


  • 1 C heavy Cream
  • ¼ C Peanut Butter Powder
  • 1 tsp Vanilla Extract


  1. In a mixing bowl, combine the heavy cream, peanut butter powder, and vanilla extract.
  2. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Tip: Add 2 T of dissolved gelatin to the mixture to help stabilize whipped topping (this will keep it from going flat).
  3. Use a piping bag to create decorative swirls or peaks on the cooled cheesecake.

Go Rogue by adding crushed peanuts, shaved chocolate, Reese’s Pieces, and Miniature Peanut Butter Cups on top. If you’d like Chef Jeff to make this delicious treat or any other meal for you, contact him at

Check out this published recipe in The Branson Globe.