The F.U.N. Place Recipe Box Archives

Chocolate Peanut Butter Cheesecake

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

Preheat oven to 300 F.

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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