• Prep Time 15 minutes
  • Baking Time 70 minutes
  • Makes 16 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust:
  • 2 cups chocolate cookie crumbs
  • 1/2 cup butter, melted
  • Filling:
  • 8 oz cream cheese, softened (3 packages)
  • 2/3 cup sugar
  • 1/4 cup Robin Hood® Original All Purpose Flour
  • 4 eggs
  • 1 cup Jif® Creamy Peanut Butter
  • 1 can Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
  • 1/2 cup Jif® Creamy Peanut Butter
  • Chocolate Glaze:
  • 1/2 cup Carnation® Evaporated Milk, Regular, 2% or Fat Free
  • 2 cups semi-sweet chocolate chips

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Combine cookie crumbs and melted butter in small bowl. Press into bottom of 9” (3” deep) (23 cm/7.5 cm) springform pan. Place on baking sheet and bake 10 minutes. Remove from oven and reduce temperature to 300°F (150°C).
  • Beat cream cheese in large bowl of electric mixer until smooth. Gradually beat in sugar, flour, eggs, 1 cup (250 mL) peanut butter and sweetened condensed milk. Pour over crust. Drop remaining ½ cup (125 mL) peanut butter over batter and use a knife to create a swirl pattern. Bake 55-60 minutes or until edges are firm but centre is still a bit jiggly. Remove and cool on wire rack. Refrigerate at least 6 hours to set.
  • Glaze:
  • Heat evaporated milk in small saucepan over medium heat until hot but not boiling. Remove from heat and add chocolate chips. Let sit 5 minutes until chocolate has melted. Stir until combined. Pour over chilled cheesecake. Return to fridge and chill an additional 1-2 hours or until chocolate is firm.


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