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Peanut Butter and Chocolate Cheesecake
Crust
1 1/2-cup ground toasted unsalted peanuts
3/8-cup firmly packed brown sugar
1 1/2-tbsp unsweetened cocoa powder
4 1/2-tbsp butter, melted
Filling
24-oz cream cheese, room temperature.
1 1/2-cup golden brown sugar, firmly packed
1/2-cup creamy peanut butter, don't use freshly ground
1-tsp vanilla extract
4-large eggs
1/4-cup whipping cream
5-oz chocolate chips
5-oz peanut butter chips
Topping
2-cups sour cream
1/4-cup sugar
1-tsp vanilla extract
Preheat oven to 350*
Crust:
Combine peanuts, brown sugar, cocoa, and butter in a small bowl
Press into a 10" springform pan, covering the bottom and 1" up the sides
Filling:
Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition
Add whipping cream and beat until smooth. Stir in peanut butter and chocolate chips
Pour filling into crust
Bake @ 350* until sides of cake are set but center still moves slightly, about 55 minutes
Cool cake in pan on rack 10 minutes
Topping:
Blend sour cream, sugar and vanilla extract in medium bowl
Carefully spoon topping over cheesecake
Return cheesecake to oven and bake 5 minutes
Cool cheesecake in pan on rack
Run small sharp knife around edge of cheesecake to loosen
Cover and refrigerate overnight
Release pan sides. Let stand 20 minutes at room temperature before serving.
Notes: I like to chop up some peanut butter cups and drizzle some chocolate syrup or hot fudge on top. I can tell you that I use the sour cream topping layer on my regular cheesecake and it makes it lighter and sort of adds another dimension. One thing I do with all my cheesecakes is let it cool in the oven (turned off) after baking, with the door propped open by a wooden spoon. Keeps the cracks down. The sour cream layer usually hides any cracks anyway, but you want all that hard work to look the best it can.
Crust
1 1/2-cup ground toasted unsalted peanuts
3/8-cup firmly packed brown sugar
1 1/2-tbsp unsweetened cocoa powder
4 1/2-tbsp butter, melted
Filling
24-oz cream cheese, room temperature.
1 1/2-cup golden brown sugar, firmly packed
1/2-cup creamy peanut butter, don't use freshly ground
1-tsp vanilla extract
4-large eggs
1/4-cup whipping cream
5-oz chocolate chips
5-oz peanut butter chips
Topping
2-cups sour cream
1/4-cup sugar
1-tsp vanilla extract
Preheat oven to 350*
Crust:
Combine peanuts, brown sugar, cocoa, and butter in a small bowl
Press into a 10" springform pan, covering the bottom and 1" up the sides
Filling:
Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition
Add whipping cream and beat until smooth. Stir in peanut butter and chocolate chips
Pour filling into crust
Bake @ 350* until sides of cake are set but center still moves slightly, about 55 minutes
Cool cake in pan on rack 10 minutes
Topping:
Blend sour cream, sugar and vanilla extract in medium bowl
Carefully spoon topping over cheesecake
Return cheesecake to oven and bake 5 minutes
Cool cheesecake in pan on rack
Run small sharp knife around edge of cheesecake to loosen
Cover and refrigerate overnight
Release pan sides. Let stand 20 minutes at room temperature before serving.
Notes: I like to chop up some peanut butter cups and drizzle some chocolate syrup or hot fudge on top. I can tell you that I use the sour cream topping layer on my regular cheesecake and it makes it lighter and sort of adds another dimension. One thing I do with all my cheesecakes is let it cool in the oven (turned off) after baking, with the door propped open by a wooden spoon. Keeps the cracks down. The sour cream layer usually hides any cracks anyway, but you want all that hard work to look the best it can.