Peanut Butter Chocolate Torte

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine
Smooth, creamy and with a hint of vanilla! This is an easy to make cheesecake recipe, and tasted delicious! 


Servings: 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 Glaze

  • 115g (4 ounce) semisweet chocolate chips

  • 4 Tbsp hot coffee

  • peanuts, coarsely chopped (optional)



Make the Crust

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

Make the Filling

​​​​​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.

Make The Glaze

​​​​​3. In a small bowl melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 1 hour. Garnish with chopped peanuts and chocolate glaze, if desired.


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


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