Chocolate Peanut Butter Cheesecake

9 hours Prep: 25 minutes Cook: 60 minutes

2233 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients

2 1/4	pounds	cream cheese	softened
1 1/2	cups	sugar
6	large	eggs
2	teaspoons	vanilla extract
1 1/2	cups	heavy whipping cream
10	ounces	chocolate (semi-sweet)	semi-sweet, melted
1	cup	peanut butter	smooth or crunchy

Directions

Preheat oven to 300 degrees F.

In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.

Beat in eggs, one at a time.

Add vanilla, beat untill smooth.

Add heavy cream, beat till well blended.

Transfer 1/3 of batter to another bowl and set aside.

Beat melted chocolate into remaining batter.

Pour into crust.

With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed.

Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.

Using the long handle of a wooden spoon, swirl the two flavors together.

Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center.

Let cake cool 2 hours, then refrigerate until well chilled, 8 hours or overnight.

For a crust, I use Oreo cookie crumbs and make a crust using their recipe.

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Nutrition Facts

Serving Size 614g

Amount per Serving

Calories 2233 72% of calories from fat

	% Daily Value*
Total Fat 178.0g	274%
Saturated Fat 95.0g	475%
Trans Fat 0.0g
Cholesterol 720mg	240%
Sodium 1197mg	50%
Total Carbohydrate 131.0g	44%
Dietary Fiber 7.0g	28%
Sugars 111.0g
Protein 49.0g	98%

Vitamin A	102%		Vitamin C	1%
Calcium	35%		Iron	41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.