Chocolate Peanut Butter Cheesecake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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NOTE: Prep Time does not include cooling or refrigerated time. Ingredients:
9 inches 9-inch oreo cookie pie crust or 1 (6 ounce) graham cracker crust |
2 1/4 lbs cream cheese (philadelphia brand) |
1 1/2 cups sugar |
6 eggs |
2 teaspoons vanilla extract |
1 1/2 cups heavy cream |
10 ounces semisweet chocolate (melted) |
1 cup peanut butter (smooth or crunchy) |
Directions:
1. Preheat oven to 300 degrees F.
2. For the crust, follow the Oreo Cookie Crumbs Crust recipe.
3. In a large bowl, beat cream cheese and sugar together until light and fluffy, about 2 to 3 minutes.
4. Beat in eggs, one at a time. Add vanilla and beat until smooth.
5. Add the heavy cream and beat until well blended.
6. Transfer 1/3 of batter to another bowl and set aside.
7. Beat the melted chocolate into the remaining batter and then pour into the crust.
8. With mixer on medium speed, beat peanut butter into remaining batter until thoroughly mixed. Carefully spoon the peanut butter mixture on top of the chocolate cheese mixture in the pan.
9. Using the long handle of a wooden spoon, swirl the 2 layers together.
10. Bake about 1 hour, or until cheesecake is set around the edges and puffed, but still jiggles slightly in the center.
11. Allow cake to cool for 2 hours, and then refrigerate until well chilled, about 8 hours or overnight.
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