Peanut Butter Chocolate Chip Cheesecake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is an incredible recipe bursting with so many great flavors. The combination of peanut butter and chocolate is incredible not to mention the sensational cream cheese. Tried and true. Greatness on the plate here. Read more . Enjoy Ingredients:
25 oreo cookies |
1/2 stick butter melted |
3 ounces chocolate chips |
3 ounces peanut butter chips |
3 tablespoons heavy cream |
filling |
12 ounces cream cheese softened |
1 cup granulated sugar |
1 cup creamy peanut butter |
5 large eggs |
1 egg white |
1/2 cup sour cream |
2 teaspoons fresh lemon juice |
1 cup miniature chocolate chips |
topping |
3/4 cup chocolate chips |
1 cup sour cream |
1/2 cup granulated sugar |
Directions:
1. Place cookies in food processor fitted with metal blade and process into uniform crumbs.
2. Add butter and mix until well combined and pour into spring form pan.
3. Press evenly over bottom and about 2/3 up sides then set aside in refrigerator.
4. Melt chocolate and peanut butter chips in top of double boiler over simmering water.
5. Slowly add cream then stir until smooth and chips are melted.
6. Pour into crust lined pan and spread within 1/2 of the sides and place back into refrigerator.
7. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 3 minutes.
8. Scrape down sides of bowl as necessary then add peanut butter and mix until incorporated.
9. Beat in eggs and white one at a time stopping to scrape sides of bowl and beaters several times.
10. Add sour cream, lemon juice and chocolate chips then mix until incorporated.
11. Pour into prepared pan then place on baking sheet and bake at 325 for 1 hour.
12. Remove to wire rack and cool in draft free place 15 minutes then increase oven heat to 350.
13. While cake cools melt chocolate chips in top of double boiler over simmering water.
14. Remove from heat then add sour cream and sugar stirring until smooth.
15. Spread evenly over top of cake then bake at 350 for 10 minutes then cool to room temperature.
16. Cover with plastic wrap then refrigerate at least 6 hours or until chilled.
17. Before serving remove sides of spring form.
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