Peanut Butter Cookie Dough Chocolate Cheesecake

Peanut Butter Cookie Dough Chocolate Cheesecake
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PREHEAT oven to 350° F.

COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan. Bake for 8 minutes.

PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

BEAT cream cheese and sugar in large mixer bowl for about 3 minutes or until completely smooth and creamy in texture. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture and continue folding until mixture is uniform in color.

SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust. Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.

BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight.

CUT remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining 1/3 cup morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around edge of the cheesecake.

Nutritional Information

% Daily Value *

  • Total Fat 46g 71%
  • Saturated Fat 22g 108%
  • Cholesterol 125mg 41%
  • Sodium 460mg 19%
  • Carbohydrates 42g 14%
  • Dietary Fiber 3g 12%
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 8%
  • Sugars 35g
  • Protein 11g

* Percentage Daily Values are based on a 2000 calorie diet.