Chocolate Peanut Butter Cheesecake

by Rebecca Oeswein

Servings: 12 servings

INGREDIENTS

2-1/4 lbs. cream cheese, softened
1-1/2 cups sugar
6 eggs
2 tsp. vanilla extract
1-1/2 cups heavy cream
10 oz. semisweet chocolate, melted
1 cup peanut butter, smooth or crunchy
Your favorite crust (see comments)

INSTRUCTIONS

Preheat oven to 300°F. In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat untill smooth. Add heavy cream, beat till well blended. Transfer 1/3 of batter to another bowl and set aside.

Beat melted chocolate into remaining batter. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan. Using the long handle of a wooden spoon, swirl the two flavors together. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate 8 hours or overnight.

CHEF COMMENTS

For a crust, I use Oreo cookie crumbs and make a crust using their recipe. I also do not swirl the flavors together. I like them layered better.

Tagged: cheesecakes, desserts, peanutbuttercheesecake add tags

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