Chocolate Peanut Butter Cheesecake is rich and creamy with chocolate and peanut butter throughout, a brownie crust and peanut butter and chocolate on top! 

When I got this cheesecake flavor in my mind, I couldn't stop thinking about it. You can't go wrong with chocolate peanut butter cheesecake, am I right? My cheesecakes are made slightly healthier than traditional cheesecake yet are every bit as creamy and delicious. This would be awesome served at a birthday party or at a holiday event!

Chocolate Peanut Butter Cheesecake Ingredients

-Plain or vanilla Greek yogurt- your choice

-Prairie Farms Cream Cheese

-Sugar

-Eggs

-Vanilla

-White-whole wheat flour

-Peanut butter

-Cocoa powder

-Prairie Farms Chocolate and Peanut Butter Milk

-Toppings- hot fudge topping, chopped dark chocolate, drizzly natural peanut butter

How to Make Cheesecake Healthier

I make my cheesecake a little healthier (yet still very indulgent) by using Greek yogurt which has more protein and calcium. I use white whole-wheat flour which adds fiber. I also do less sugar yet the cheesecake is still plenty sweet.

I wasn't sure what I wanted to do for the crust and I had brownie mix on hand and decided to do that. It was a great plan! It turned out delicious. An Oreo crust would be great also. To make it extra pretty, I topped the chocolate peanut butter cheesecake with drizzled peanut butter, hot fudge and chopped chocolate. Chopped Reese's would be awesome as well.

You know I love Prairie Farms products so it should come as no surprise that I used Prairie Farms dairy products in this recipe. We recently visited a Prairie Farms farm and learned all about how the milk is produced. The dairy farmers work so hard to provide fresh milk to sell. 

On that trip, the farmer Jolene introduced us to the Prairie Farms Chocolate and Peanut Butter Milk and wow, was that a treat! It is like drinking a Reese's in a glass. Highly recommend. It adds flavor and richness to our cheesecake. It is one of their seasonal flavored milks along with pumpkin spice and eggnog. They can be found in Michigan at stores like CVS, Family Dollar and Target.

Recently, at the World Dairy Expo, Prairie Farms won 47 different awards for their dairy products. They won 1st place for their cream cheese which is very rich and creamy- perfect for a cheesecake! 

**Enter here for a chance to win free dairy! Each week, Prairie Farms is choosing 25 winners to win $25 dairy prize packages!

Chocolate Peanut Butter Cheesecake

Yield: 10-12 slices Author: Amanda HernandezPrint Recipe

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake is rich and creamy with chocolate and peanut butter throughout, a brownie crust and peanut butter and chocolate on top! Made slightly healthier with Greek yogurt, less sugar and whole-wheat flour.

Prep Time: 10 minutes Cook time: 65 minutes Total time: 75 minutes plus cooling time

INGREDIENTS

• Brownie Crust
• 10.25 ounce package brownie mix
• 1/2 cup applesauce 
• 2 tablespoons water
• 1 egg
• Chocolate Peanut Butter Cheesecake
• 1 cup low-fat vanilla Greek yogurt, room temperature
• 16 ounces Prairie Farms cream cheese, room temperature
• 1/2 cup Prairie Farms Chocolate and Peanut Butter Milk (or 1/2 cup Prairie Farms milk)
• 1 cup sugar 
• 3 large eggs, room temperature
• 1/4 cup white whole-wheat flour
• 2 teaspoons pure vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup cocoa powder
• Toppings
• Natural peanut butter (the drippy kind)
• Hot fudge topping
• Dark chocolate, chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a large mixing bowl, mix together the brownie mix, applesauce, water and egg until well combined.
2. Spray a 12-inch springform pan (a 10-inch springform pan will probably work as well) with nonstick spray and pour batter into the pan. Bake for about 20 minutes until the brownies are cooked through. Remove from the oven and let cool.
3. Turn oven down to 325 degrees. 
4. In a food processor, blend all ingredients for cheesecake until very smooth. Take a spatula and scrape the sides to ensure that everything is blended.
5. Spread cheesecake mixture into springform pan over brownie crust and smooth the top with a spatula.
6. Bake for 40-45 minutes until 2-3 inches of the cheesecake in the center are slightly jiggly like jello but the rest is firm. 
7. Remove from oven and let cool 2 hours. Refrigerate to completely cool after 2 hours.
8. When you're ready to serve, drizzle with peanut butter and hot fudge. Top with chopped dark chocolate. 

Enjoy!

*The applesauce was used to make the brownie crust a little lighter. You can use the regular 1/2 cup vegetable oil if you prefer.

**Plain Greek yogurt or vanilla work well in this cheesecake.

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Like this recipe? Check out similar cheesecake recipes:

Greek Yogurt Pumpkin Cheesecake

Carrot Cake Cheesecake
Berry Cheesecake Tart
Banana Bread Cheesecake

This post is sponsored by Prairie Farms. All opinions are my own.