Wednesday, January 27, 2010

DeCaDeNt Chocolate-Peanut Butter Cheesecake

DeCaDeNt Chocolate Peanut Butter Cheesecake

I have not ever in my life attempted to make a cheesecake from scratch but I decided that if I am going to call myself a baker I needed to make the attempt...well ladies and turned out FaBuLoUs! This recipe is a wonderful treat and it lasts refrigerated for a few days and still tastes fabulous. I like it cold rather than warm and it needs to be chilled but I did not keep it in the fridge for as long as they recommended as my fridge cools quite fast...So bake at your own risk, and don't be afraid of the cheesecake...EnJoY!

Ingredients for Cheesecake

18 Chocolate graham cracker squares (i used chocolate teddy grahams) finely crushed, (1 1/ 2 C)
1/2 Cup butter, melted
2 Tbsp. Sugar
2 8-oz Package Cream Cheese, softened
1 Cup creamy peanut butter
1/4 Cup Sugar
3 Eggs
1 1/2 Cups semi-sweet chocolate chip pieces
2 Tbsp. Milk
1/2 Tsp. Vanilla


Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 tablespoons sugar. Press into bottom of 1 inch up sides of a 9 inch spring form 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 lightly beaten egg set aside. In a 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. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of top will be slightly puffed and dry-looking; center will look dark and wet. Cool in pan on rack 15 minutes. Use small sharp knife to loosen crust from sides; cool 30 minutes. Remove sides of pan; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving.

Makes 16 Servings.

No comments:

Post a Comment