Peanut Butter Chocolate Torte

by Feli Chic'Cuisine

Smooth, creamy and with a hint of vanilla, this is an easy to make cheesecake recipe, and tasted delicious! 


Serves 10

For the Crust

  • 80g (1 cup) graham cracker crumbs

  • 50g (1/4 cup) packed brown sugar

  • 115g (1/4 cup) butter, melted

  • 65g (1/2 cup) peanuts, finely chopped

  • 5 eggs

For the Filling

  • 250g (2 cups) creamy peanut butter

  • 450g (16 ounces) cream cheese, softened

  • 450g (2 cups) sugar

  • 2 Tbsp butter, softened

  • 2 tsp vanilla extract

  • 30g (1 1/2 cups) heavy (whipping) cream, stiff beaten

For the Chocolate Topping

  • 115g (4 ounce) semisweet chocolate chips

  • 4 Tbsp hot coffee

  • peanuts, coarsely chopped (optional)



​​​​1. Combine all crust ingredients. Press into the bottom of a 9 inch (25 cm) springform pan. Chill.


​​​​​2. In a large bowl, beat peanut butter, cream cheese, sugar, butter and vanilla on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust and refrigerate 6 ours or overnight.


​​​​​3. In a small bowl melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minute. Garnish with chopped peanuts, peanuts and chocolate glaze, if desired

“Look, there's no metaphysics on earth like chocolates.”Fernando Pessoa

       ''Sugar and Spice and

           other Things Nice''

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