This decadent cheesecake isn’t too sweet, letting the flavors of chocolate and peanut butter shine.
Peanut butter and chocolate are always a winning combination.
We guarantee you’ll enjoy every single bite.
Credit: Andy Lyons
When you’re ready to eat, simply defrost in the fridge overnight and eat the next day!
Tips for Making Cheesecake
Baking cheesecake sounds complicated, but it doesn’t have to be stressful.
you’re going to create a delicious dessert that looks as good as it tastes.
The batter should be smooth but not overly whipped.
Ingredients
112cupschocolate graham crackerorgraham cracker crumbs
12cupbutter, melted
2Tbsp.sugar
2(8-oz.
In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar.
Press into the bottom and 1 inch up the sides of a 9-inch springform pan.
Set pan in a shallow baking pan; set aside.
Beat in peanut butter and the 1/4 cup sugar until combined.
Gently stir in the one lightly beaten egg; set aside.
Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth.
Stir in milk and vanilla.
Gently stir in the two lightly beaten eggs.
Spread half of the chocolate mixture over crust.
Spoon peanut butter mixture over chocolate layer; gently spread to cover.
Evenly spread remaining chocolate mixture over peanut butter layer.
Bake and Chill
Bake for 40 to 45 minutes or until top is set when gently shaken.
Cool in pan on a wire rack for 15 minutes.
Using a small sharp knife, loosen crust from sides of pan; cool cheesecake completely on rack.
Cover and chill for at least 4 hours.
Let stand at room temperature for 15 minutes before serving.
If desired, sprinkle with peanuts.
2,000 calories a day is used for general nutrition advice.
