CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PEANUT BUTTER AND MILK CHOCOLATE CHIP LAYERED CHEESECAKE

Shelly's
recipe box

Printview my recipes
this recipe viewed 34 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cheesecake
    Prep Time:       Cook Time:       Total Time:  

1 1/2 cups graham cracker crumbs
1 1/3 cups sugar, divided
1/3 cup cocoa
1/4 cup butter, melted
2 (8 oz) pkg cream cheese, softened
1 tsp vanilla extract
3 (8 oz) cartons sour cream
3 eggs, slightly beaten
1 cup milk chocolate chips, divided
1 cup peanut butter chips, divided
1/2 tsp shortening(do not use butter, margarine, spread or oil)

Preheat oven to 325. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of 9-inch springform pan. Bake 8 minutes; remove from oven. Cool slightly.

Increase oven temperature to 350. Beat cream cheese, remaining 1 cup sugar and vanilla on medium speed of mixer until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.

Pour 2 cups filling into prepared crust. Reserve 1 tbsp each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut butter chips evenly over filling in pan. Carefully spoon remaining filling over chips.

Bake about 1 hour or until center is almost set. Remove from oven. Using knife or narrow medal spatula, loosen cheesecake from side of pan. Cool on wire rack additional 30 minutes. Remove side of pan; cool 1 hour.

Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; cover and refrigerate at least 4 hours. Cover; refrigerate leftover cheesecake.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Brownie Bottom Peanut Butter And Milk Chocolate Chip Cheesecake
   by sgre52160



1 cup milk chocolate chips, divided 1 cup peanut butter chips, divided 6 tbsp butter, melted 1-1/4 cups sugar 1 tsp vanilla extract 2 eggs 1 cup plus 2 tbsp flour 1/3 cup cocoa 1/2 tsp




Peanut Butter And Milk Chocolate Chip Brownie Bars
   by sgre52160



6 tablespoons butter, melted 1-1/4 cups sugar 2 teaspoons vanilla extract, divided 3 eggs, divided 1 cup plus 2 tablespoons all-purpose flour 1/3 cup cocoa 1/2 teaspoon baking powder 1/2




Peanut Butter Chocolate Chip Cheesecake
   by sgre52160



1 1/4 cups graham cracker crumbs 1/3 cup sugar 1/4 cup unsweetened baking cocoa powder 1/3 cup butter, melted 3 (8 oz) pkg cream cheese, softened 1 can sweetened condensed milk 1 2/3 cups peanut




Chocolate Peanut Butter Layered Pie
   by sgre52160



2 graham cracker pie crust Filling 1/2 cup confectioners sugar 1 (8 oz) pkg cream cheese, room temperature 2 large pkg instant chocolate pudding 1 cup peanut butter 2 (8 oz) container frozen w




Peanut Butter Chocolate Layered Dessert
   by sgre52160



2 tablespoons butter, softened 1 package (8 ounces) cream cheese, softened 1/2 cup peanut butter 1-1/2 cups confectioners' sugar, divided 1 carton (16 ounces) frozen whipped topping, thawed, divi





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.