Effortless Chocolate Cheesecake with Peanut Butter

Ingredients

• Crust:
• ¾ cup creamy peanut butter
• ¼ cup butter, melted
• ¼ cup light brown sugar
• 8 graham cracker rectangles, finely crushed
• Filling:
• 1 (14 ounce) can sweetened condensed milk
• 10 ounces cream cheese, softened
• ¼ cup light chocolate syrup (such as Hershey's®)
• ¾ cup dark chocolate chips
• ¾ cup milk chocolate chips
• 2 tablespoons vegetable oil

Step 1

Blend the peanut butter, butter, and brown sugar in a microwave-safe bowl. Heat it in the microwave for about 45 seconds until everything is melted and well combined. Then, pour that mixture over the graham cracker crumbs in your pie plate and stir it all together. Press the crust mixture firmly into the bottom and up the sides of the plate using the back of a spoon to create an even layer.

Step 2

In the bowl of a stand mixer, combine the sweetened condensed milk, cream cheese, and chocolate syrup. Mix on low speed until everything is smooth and blended.

Step 3

In another microwave-safe bowl, melt the dark and milk chocolate chips with the vegetable oil. Heat it on half power, stirring every 15 seconds, until it’s fully melted and shiny—this should take about a minute. Pour the melted chocolate into the cream cheese mixture and mix gently on low, scraping down the sides as needed, until the filling is silky and smooth.

Step 4

Pour the filling into your prepared crust and pop it in the fridge for at least a couple of hours to chill completely before serving.