Monday, November 12, 2012

Decadent Chocolate Peanut Butter Cheesecake

I am always browsing online for interesting recipes to share with my friends and readers. Yesterday, I came across this little gem from BHG. Definitely not for the faint of heart or those of us who are dieting (ahem) but certainly something very special to make for a very special occasion. Drool along with me over this "Decadent Chocolate Peanut Butter Cheesecake." Can we say "Yum," boys and girls?
Decadent Chocolate Peanut Butter Cheesecake

  • 18 chocolate graham cracker squares, finely crushed ( 1-1/c c)
  • 1/2 c butter, melted
  • 2 tbsp sugar
  • 2 8 oz pkgs cream cheese, softened
  • 1 c creamy peanut butter
  • 1/4 c sugar
  • 3 eggs
  • 1 1/2 c semisweet chocolate pieces
  • 2 tbsp milk
  • 1/2 tsp vanilla
  • Peanuts (optional) 
  1. Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside.
  2. In bowl, beat 1 pkg of cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 c sugar until combined. Fold in 1 lightly beaten egg; set aside.
  3. In saucepan, stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese and 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 the pan. Carefully spread the peanut butter mixture over this layer. Evenly spread with the remainder of the chocolate mixture.
  4. Bake 45 minutes of until top is set when lightly shaken. Outer 2 inches of the pan will look dry and slightly puffed; the center will look darker and wet. 
  5. Cool in pan on rack for 15 min. Use a small sharp knife to loosen crust from sides. 
  6. Cool completely on rack. Cover and chill in fridge for 4 hours. 
  7. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts and/or additional chocolate chips. 
Makes 16 servings.

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