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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Peanut butter cookie crust
2 cups crushed peanut butter sandwich cookies (e.g. Nutter Butters)
1/3 cup peanuts, finely chopped
1/2 cup butter, melted
Combine ingredients and press onto bottom of a greased/sprayed 10″ springform pan.
Filling
32 oz cream cheese, softened
1 cup dark brown sugar
3 tablespoons cornstarch
1/2 cup sour cream
5 large eggs
2 tsp vanilla extract
3/4 cup creamy peanut butter
1 cup semisweet chocolate chips, melted
2/3 cup peanuts, chopped
Preheat oven to 350. Beat together cream cheese, brown sugar, cornstarch, and sour cream until smooth. Add eggs one at a time, mixing well after each. Add vanilla extract and peanut butter. Mix well. Add melted chocolate and mix well. Add peanuts and mix well. Pour filling over crust.
Bake for 15 minutes. Reduce oven temperature to 200 degrees and bake for 2 hours. Run a knife around the edges to loosen from pan. Turn oven off and leave cheesecake in oven for 2 hours. Refrigerate overnight.
Peanut Butter And Chocolate Swirl Topping
6 oz white chocolate
3 tablespoons creamy peanut butter
1 oz semisweet chocolate, melted
Melt white chocolate and peanut butter in a saucepan over low heat. Cool to lukewarm. Pour over cheesecake. Drizzle melted semisweet chocolate over top in parallel lines. With the dull side of a knife, draw through the chocolate to create swirls. Chill.
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PEANUT BUTTER AND CHOCOLATE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Peanut butter cookie crust
2 cups crushed peanut butter sandwich cookies (e.g. Nutter Butters)
1/3 cup peanuts, finely chopped
1/2 cup butter, melted
Combine ingredients and press onto bottom of a greased/sprayed 10″ springform pan.
Filling
32 oz cream cheese, softened
1 cup dark brown sugar
3 tablespoons cornstarch
1/2 cup sour cream
5 large eggs
2 tsp vanilla extract
3/4 cup creamy peanut butter
1 cup semisweet chocolate chips, melted
2/3 cup peanuts, chopped
Preheat oven to 350. Beat together cream cheese, brown sugar, cornstarch, and sour cream until smooth. Add eggs one at a time, mixing well after each. Add vanilla extract and peanut butter. Mix well. Add melted chocolate and mix well. Add peanuts and mix well. Pour filling over crust.
Bake for 15 minutes. Reduce oven temperature to 200 degrees and bake for 2 hours. Run a knife around the edges to loosen from pan. Turn oven off and leave cheesecake in oven for 2 hours. Refrigerate overnight.
Peanut Butter And Chocolate Swirl Topping
6 oz white chocolate
3 tablespoons creamy peanut butter
1 oz semisweet chocolate, melted
Melt white chocolate and peanut butter in a saucepan over low heat. Cool to lukewarm. Pour over cheesecake. Drizzle melted semisweet chocolate over top in parallel lines. With the dull side of a knife, draw through the chocolate to create swirls. Chill.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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