Chocolate Peanut Butter Cheesecake |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Family and friends always ooh and aah when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper. Ingredients:
brownie crust: |
1/4 cup butter, cubed |
3 ounces unsweetened chocolate |
1 cup packed brown sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
2/3 cup king arthur unbleached all-purpose flour |
1/8 teaspoon baking powder |
1 ounce semisweet chocolate |
filling: |
1 jar (12 ounces) creamy peanut butter |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1 cup packed brown sugar |
3 eggs |
1/2 cup sour cream |
topping: |
3/4 cup sour cream |
2 teaspoons sugar |
melted semisweet chocolate, optional |
Directions:
1. In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate.
2. Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.
3. For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust.
4. Pour filling into center. Bake at 350° for 45 minutes or until center is almost set.
5. For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. Drizzle with melted chocolate. Refrigerate leftovers. Yield: 12 servings.
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