Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chocolate Peanut Butter Cheesecake calories by ingredient
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Introduction

Creamy cheesecake is swirled with melted peanut butter chips and topped with a chocolate drizzle—all on a crumbly graham cracker crust. Seconds, please! Creamy cheesecake is swirled with melted peanut butter chips and topped with a chocolate drizzle—all on a crumbly graham cracker crust. Seconds, please!
Number of Servings: 12

Ingredients

    1-1/4 cups graham cracker crumbs
    1/3 cups plus 1/4 cups sugar
    1/3 cups cocoa powder
    1/3 cups butter, or margarine, melted
    3 packages (8 oz. each) cream cheese, softened
    1 can (14 oz) sweetened condensed milk (not evaporated milk)
    1-2/3 cups (10 oz pkg.) peanut butter chips
    4 eggs
    2 teaspoons vanilla extract

    CHOCOLATE DRIZZLE
    2 tablespoons butter, melted
    2 tablespoons cocoa powder
    2 tablespoons water
    1 cup powdered sugar
    1/2 teaspoon vanilla extract

    Whipped topping and mini chocolate kisses are both OPTIONAL

Directions

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

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