Peanut Butter and Chocolate Cheesecake
This dessert is so good it defies description.
INGREDIENTS:
1 1/2 cup ground toasted unsalted peanuts
3/8 cup firmly packed dark brown sugar
1 1/2 tbs unsweetened cocoa powder
4 1/2 tbs butter, melted
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
2 cups sour cream
1/4 cup sugar
1 tsp vanilla extract
DIRECTIONS:
1. Preheat oven to 350. Combine peanuts, dark brown sugar, cocoa, and butter in a small bowl.
2. Press into a 10″ springform pan, covering the bottom and 1″ up the sides.
3. Using electric mixer, beat room temperature cream cheese and light brown sugar in large bowl until smooth.
4. Add peanut butter and vanilla extract and beat just until blended.
5. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth.
6. Stir in peanut butter and chocolate chips. Pour filling into crust.
7. Bake at 350 until sides of cake are set but center still moves slightly, about 55 minutes.
8. Cool cake in pan on rack 10 minutes. Blend sour cream, sugar and vanilla extract in medium bowl.
9. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5 minutes.
10. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen.
11. Cover and refrigerate overnight. Release pan sides. Let stand 20 minutes at room temperature before serving.
Prep: 25 minutes
Cook: 60 minutes
Serves: 12