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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
3 1/2 oz. semisweet chocolate, grated (reserve 1/2 oz.)
1/4 C. butter
1/2 C. all-purpose flour
1/8 tsp. baking powder
2 large eggs
1 C. packed light brown sugar
1 1/2 tsp. chocolate extract
Filling:
12 oz. cream cheese, room temperature
1 C. packed light brown sugar
3 large eggs
1/2 C. sour cream
1 1/3 C. creamy peanut butter
Topping:
3/4 C. sour cream
2 tsp. granulated sugar
1/2 C. creamy peanut butter
Preheat oven to 350ยบ F. Lightly grease and flour a 9- or 10-inch springform pan.
Crust:
In the top of a double boiler, over simmering water, melt 3 ounces of the
chocolate and the butter, stirring until smooth. Remove from heat. Combine the
flour and baking powder. In a medium bowl, with electric mixer on medium, beat
the eggs until thick and light-colored. Beat in the brown sugar until well
blended. Beat in the melted chocolate, chocolate extract, and remaining 1/2
ounce of grated chocolate. Gradually stir in the dry ingredients, mixing just
until blended. Spread 1 cup evenly onto bottom of the prepared pan. Chill the
remaining crust mixture. Bake for 15-17 minutes, or until firm. Cool in the pan
in the refrigerator for 15-30 minutes.
Filling:
In a large bowl, with electric mixer at medium, beat the cream cheese and brown
sugar until smooth. Beat in the eggs and sour cream. Beat in the peanut butter.
To prepare the pan, use a spatula to spread the remaining chilled crust evenly
around the insides of the pan. To make this easier, set the pan on its side and
roll it, spreading at the same time. Pour in the filling mixture. Bake for 25-30
minutes, or until the filling is firm, spreading the topping on the cheesecake
about 3 minutes before removing from the oven.
Topping: In a small bowl, with electric mixer on medium, mix the sour cream,
sugar, and peanut butter until smooth. Spread evenly over the top of the cake in
the oven 2-3 minutes before it is removed. Cool on a wire rack for 1 hour. Place
in a plastic or paper bag and chill overnight.
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BROWNIE PEANUT BUTTER CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
3 1/2 oz. semisweet chocolate, grated (reserve 1/2 oz.)
1/4 C. butter
1/2 C. all-purpose flour
1/8 tsp. baking powder
2 large eggs
1 C. packed light brown sugar
1 1/2 tsp. chocolate extract
Filling:
12 oz. cream cheese, room temperature
1 C. packed light brown sugar
3 large eggs
1/2 C. sour cream
1 1/3 C. creamy peanut butter
Topping:
3/4 C. sour cream
2 tsp. granulated sugar
1/2 C. creamy peanut butter
Preheat oven to 350ยบ F. Lightly grease and flour a 9- or 10-inch springform pan.
Crust:
In the top of a double boiler, over simmering water, melt 3 ounces of the
chocolate and the butter, stirring until smooth. Remove from heat. Combine the
flour and baking powder. In a medium bowl, with electric mixer on medium, beat
the eggs until thick and light-colored. Beat in the brown sugar until well
blended. Beat in the melted chocolate, chocolate extract, and remaining 1/2
ounce of grated chocolate. Gradually stir in the dry ingredients, mixing just
until blended. Spread 1 cup evenly onto bottom of the prepared pan. Chill the
remaining crust mixture. Bake for 15-17 minutes, or until firm. Cool in the pan
in the refrigerator for 15-30 minutes.
Filling:
In a large bowl, with electric mixer at medium, beat the cream cheese and brown
sugar until smooth. Beat in the eggs and sour cream. Beat in the peanut butter.
To prepare the pan, use a spatula to spread the remaining chilled crust evenly
around the insides of the pan. To make this easier, set the pan on its side and
roll it, spreading at the same time. Pour in the filling mixture. Bake for 25-30
minutes, or until the filling is firm, spreading the topping on the cheesecake
about 3 minutes before removing from the oven.
Topping: In a small bowl, with electric mixer on medium, mix the sour cream,
sugar, and peanut butter until smooth. Spread evenly over the top of the cake in
the oven 2-3 minutes before it is removed. Cool on a wire rack for 1 hour. Place
in a plastic or paper bag and chill overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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