Decadent Chocolate Peanut Butter Cheesecake
Absolutely decadent in every way. 163
Ingredients
2 ¼ | pounds |
cream cheese
softened |
|
1 ½ | cups |
sugar
|
|
6 | large |
eggs
|
|
2 | teaspoons |
vanilla extract
|
|
1 ½ | cups |
heavy whipping cream
|
|
10 | ounces |
semi-sweet chocolate
null, null |
|
1 | cup |
peanut butter
smooth or crunchy |
|
Crust: | |||
2 | cups |
graham cracker crumbs
|
* |
½ | cup |
peanut butter
|
|
½ | cup |
chocolate chips (semi-sweet)
|
* |
¼ | cup |
butter, unsalted
soft |
Directions
Preheat oven to 325℉ (160℃).
Process crackers, peanuts, bittersweet chocolate chips, and butter in a food processor.
Until it comes together, turn it into 9-inch springform pan greased with butter and press into bottom and up sides to make crunchy crust.
Put it in refrigerator while you make filling.
Meanwhile 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 until smooth. Add heavy cream, beat until well blended.
Transfer ⅓ 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 ⅓ 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 hrs. or overnight.
Nutrition Facts
Serving Size 110g (3.9 oz)
howard
what crust? what size springform pan?
almost 12 years agoo
happyzhangbo
Just edited the recipe, thanks for your comment to let us know :)
almost 12 years ago