The F.U.N. Place Recipe Box Archives
Chocolate Peanut Butter Cheesecake
Preheat oven to 300 F.
- 2 1/4 pounds cream cheese -- softened
- 1 1/2 cups sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy cream
- 10 ounces semisweet chocolate -- melted
- 1 cup peanut butter -- smooth or crunchy
In a large bowl, beat together cream cheese and sugar until light and fluffy, 2
to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat until smooth.
Add heavy cream, beat till well blended.
Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate
into remaining batter. Pour into crust. With mixer on medium speed, beat
peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully
spoon peanut butter mixture on top of chocolate cheese mixture in pan. Using
the long handle of a wooden spoon, swirl the two flavors together.
Bake about 1 hour, or until cheesecake is set around edges and puffed but still
jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until
well chilled, 8 hrs. or overnight.
For a crust an oreo cookie one is good. This pie
is also great if the layers are not swirled.
Posted by Charleen on January 08, 1999
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