Peanut Butter Chocolate Chip Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A peanut butter cheesecake even for those who aren't big on peanut butter. It has just the right amount of pb, so it's not overwhelming, and it's super creamy. Definitely one of my most-requested. Ingredients:
11/4 cups graham cracker crumbs |
1/3 cup plus 1/4 cup sugar |
1/3 cup cocoa |
1/3 cup butter or margarine, melted |
3 pkgs (8 oz.each) cream cheese, softened |
1 can (14 oz.) sweetened condensed milk |
1-2/3 cups (10 oz. pkg.) peanut butter chips, melted |
4 eggs |
2 tsp. vanilla |
1 cup swirled peanut butter/chocolate morsels |
Directions:
1. Preheat oven to 300F.
2. In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture onto bottom of 9- or 10-inch springform pan.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in small chocolate chips. Pour over crust.
4. Bake 55 to 65 minutes or until center is set. Remove from oven to cooling rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan
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