Chocolate Peanut Butter Cheesecake
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Ingredients
| 2-1/4 lb. | cream cheese, softened | | 1-1/2 cup | sugar | | 6 | eggs | | 2 tsp. | vanilla extract | | 1-1/2 cup | heavy cream | | 10 oz. | semisweet chocolate, melted | | 1 cup | peanut butter, smooth or | | crunchy | | Your favorite crust (see comments) |
0 Recipe Reviews
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Instructions
Preheat oven to 300°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 8 hours or overnight.
Author's Comments
For a crust, I use Oreo cookie crumbs and make a crust using their recipe. I also do not swirl the flavors together. I like them layered better.
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