Chocolate Peanut Butter Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-1/4 cups graham cracker crumbs1/3 cups plus 1/4 cups sugar1/3 cups cocoa powder1/3 cups butter, or margarine, melted3 packages (8 oz. each) cream cheese, softened1 can (14 oz) sweetened condensed milk (not evaporated milk)1-2/3 cups (10 oz pkg.) peanut butter chips4 eggs2 teaspoons vanilla extractCHOCOLATE DRIZZLE2 tablespoons butter, melted2 tablespoons cocoa powder2 tablespoons water1 cup powdered sugar1/2 teaspoon vanilla extractWhipped topping and mini chocolate kisses are both OPTIONAL
1. Heat oven to 300 degrees F.
2. Combine graham cracker crumbs, 1/3 cups of sugar, cocoa, and butter; press into the bottom of a 9-inch springform pan.
3. Beat cream cheese and 1/4 cups of sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.
4. Bake 65 to 80 minutes or until the center is almost set. Remove from the oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with chocolate drizzle (recipe below), whipped topping and chocolates. Refrigerate until cold. Store covered in refridgerator. 12 servings.
Chocolate Drizzle: Melt 2 tablespoons of butter over low heat; add 2 tablespoons cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually and 1 cup of powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.
Serving Size: Makes 12 slices of cheesecake
2. Combine graham cracker crumbs, 1/3 cups of sugar, cocoa, and butter; press into the bottom of a 9-inch springform pan.
3. Beat cream cheese and 1/4 cups of sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.
4. Bake 65 to 80 minutes or until the center is almost set. Remove from the oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with chocolate drizzle (recipe below), whipped topping and chocolates. Refrigerate until cold. Store covered in refridgerator. 12 servings.
Chocolate Drizzle: Melt 2 tablespoons of butter over low heat; add 2 tablespoons cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually and 1 cup of powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.
Serving Size: Makes 12 slices of cheesecake
Nutritional Info Amount Per Serving
- Calories: 567.3
- Total Fat: 35.7 g
- Cholesterol: 145.0 mg
- Sodium: 358.8 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 2.5 g
- Protein: 14.6 g
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