Chocolate Chip Peanut Butter Cheesecake |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 12 |
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I received this cheesecake recipe from a friend after trying it at her party, it's a very simple cheesecake to make, and is delicious, so creamy and good! This cheesecake is better if made a day ahead and refigerated to serve the following day. Prep time includes chilling time. Ingredients:
2 1/2 cups oreo cookies, crushed |
1/4 cup melted butter |
2 (8 ounce) packages cream cheese, softened |
1 1/2 cups sugar (can use more or less sugar) |
1 cup creamy peanut butter |
5 eggs (room temperature) |
1/2 cup sour cream |
2 teaspoons fresh lemon juice |
1 1/2 cups semisweet mini chocolate chips |
1 cup sour cream |
1/2 cup sugar |
3/4 cup semisweet mini chocolate chips |
Directions:
1. Set oven to 350 degrees.
2. Prepare a springform pan.
3. To make the crust: combine crumbs with melted butter.
4. Press into bottom of the prepared pan.
5. For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
6. Beat for about 5-6 minutes until smooth and creamy.
7. Add in chocolate chips; mix to combine.
8. Pour into crust.
9. Bake until set, about 55-60 minutes.
10. Let stand at room temperature for about 15 minutes.
11. Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
12. Bake for another 10 minutes more.
13. Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).
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