Blind Man's Bluff Peanut Butter Cheesecake


prep 0:20      


16 servings



2 lbs. cream cheese, softened
4 lg. eggs
1-1/3 cup sugar
1 cup creamy peanut butter
3 tbsp. cream
1 box Oreo crumbs
1 stick butter
1 cup chocolate chips*


Beat up the cream cheese andsugar until soft of fluffy, it never really gets fluffy, that's for marshmallows. Add the eggs, one at a time, then the cream, then the peanut butter. It is best to do this in a running mixer. Preheat the oven to 350°F. Take your stick of butter and use part of it to generously coat the bottom and sides of a 10-inch springform pan. Use the rest to mix with the Oreo crumbs to form a paste that will stick to the bottom and sides toform your chocolate crust. Pour the cream cheese and peanut butter mixture into the crust and bake for 45 to 50 minutes in the center of the oven. Use either anti gravity units, or a shelf, either will work.

Meanwhile, melt the chocolate chips in a double boiler on top of the stove. When the cake is done, pullout the shelf and pour the chocolate on top of the hot cake and push the shelf ... and the cake pan containing the cake, back in and close the oven's door and let it cool for a couple of hours. Then, put the whole thing into the refrigerator and let it set up for four hours.

Author's Comments

* originally stated: a couple of handfuls <br />
<br />
Serve with strong coffee and you&#039;ll have friends for life. I baked mine for 55 minutes and thought it a little dry around the edges,hence the recommendation for less time. When it is first out of the oven,it will still jiggle in the center, sort of like me, but don&#039;t worry, that too shall pass.

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1 Recipe Reviews


This recipe is amazing! Though it sounds downright ridiculous, two of the packages of cream cheese I used were 1/3 fat. I find that makes it just a little bit lighter and fluffier, which of course means you get full less quickly and can eat more!