Chocolate? Yes. Peanut Butter? You betcha. Cheesecake? Absolutely. Combine all three and you have a make-your-eyes-roll-back-in-your-head-good-cheesecake. And that’s all I need to say about this cheesecake.
Chocolate Peanut Butter Cheesecake
- 3-1/4 cup oreo cookie crumbs (or graham cracker crumbs if you wish)
- 3/4 stick melted butter
- 2 pounds cream cheese (Four 8 oz. packages), softened
- 1 cup peanut butter
- 1-1/4 cup sugar
- 1/2 cup heavy cream
- 1 tsp vanilla
- 5 eggs
- 8 oz. melted semisweet chocolate
In medium bowl, combine cookie crumbs and melted butter. Press into bottom and 1/3 of the way up the side of 10″ springform pan lined with parchment paper.
For filling, place softened cream cheese in mixer bowl and beat until smooth. Add peanut butter and mix well. Gradually beat in sugar. Add heavy cream aned vanilla and beat on low speed to incorporate. Add eggs one at a time. Beat only until eggs are incorporated. Transfer half of the mixture to a second bowl. To one half of mixture, add melted chocolate. Spoon both batters into crust, alternating between the peanut butter and chocolate mixtures. When all batter is in pan, swirl gently with a knife.
Place pan in a larger pan and fill larger pan halfway with hot water. Bake at 350 degrees for 60-75 minutes, or until lightly golden and set. Let sit at room temperature for 1-2 hours. Run paring knife around edge to loosen, and invert onto plate. Invert again onto serving plate.
** I topped mine with ganache, a drizzle of peanut butter, and some chopped Reese Cups!