Recipe: Decadent Chocolate Peanut Butter Cheesecake
I brought this cheesecake to work yesterday, to share as a birthday treat for Leisa, one of our Customer Service Rep’s. If you like Reeses Peanut Butter Cups, you’ll love this recipe. I found it the other week, in a Better Homes & Garden magazine. It takes a little prep work to make, but is well worth it.
Decadent Chocolate Peanut Butter Cheesecake
- 18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
- 1/2 cup butter, melted
- 2 Tbsp. sugar
- 2 8-oz. pkg. cream cheese, softened
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 3 eggs
- 1-1/2 cups semisweet chocolate pieces
- 2 Tbsp. milk
- 1/2 tsp. vanilla
- Peanuts (optional)
Directions
1. Preheat oven to 300 degrees. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.
P.S. I added a chocolate topping before serving, so the peanuts would stick better, and of course for more chocolate.
Chocolate Topping
4 Squares Semi-sweet chocolate melted
1/4 cup butter melted
In a micro-wavable bowl, melt the chocolate and butter. Stir and drizzle over the top of sliced cheesecake. Add the peanuts. Serve.
Enjoy!
Barb
Posted in Cooking in your kitchen on February 5th, 2010 by Barb | | 0 Comments
