Saturday, June 14, 2008

Chocolate Peanut Butter Cheesecake

MMMM... this was delicious

I got this recipe from but sort of adapted it a little bit.



12 Graham Crackers

1/2 c Unsalted Butter

Spray PAM baking spray in springform pan. Combine ingredients for the crust and press into the bottom of the pan. Place crust in fridge for about 15 minutes

Cheesecake Mixture


creamy peanut butter
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup packed brown sugar
3 eggs (at room temp)

1/2 tsp vanilla extract
1/4 cup sour cream

7 oz bittersweet chocolate

Preheat oven to 350

Spread a layer of peanut butter over the crust (however much you would like) Place back in fridge until the cheesecake mixture is done.

Microwave the chocolate according to directions on the package. Allow chocolate to cool to room temp. Mix the following: Cream cheese, brown sugar, vanilla and sour cream. Beat in one egg at a time. Pour chocolate into the mixture and combine until it is a uniform color. Pour mixture onto the peanut-butter covered crust.

Place into over for about 40 minutes. Place topping on.


3/4 cup sour cream
2 teaspoons sugar

Combine ingredients and spead onto cheesecake staying away from the sides. Put cheesecake back in oven and turn oven off and leave cheesecake in for 5 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan. I served with whipped cream and Reese's mini pieces.


Shauna said...

That looks SO good!

Mike said...

I wonder where you got such a great idea from :p

Next time try pairing it with some of your homemade ice cream, something like vanilla bean or pralines and cream. It'll balance out the chocolate and rich peanut butter.