You won’t be tempted to cut this into any sizes much bigger. The recipe says 16 slices and that’s exactly what it means. To make it easier to slice use a serrated knife dipped in water.
Decadent Chocolate-Peanut Butter Cheesecake
18 chocolate covered graham crackers
½ cup unsalted butter, melted
2 tablespoons sugar
2 8 ounce packages cream cheese, softened
1 cup creamy peanut butter
¼ cup sugar
1 ½ cups semisweet chocolate pieces
2 tablespoons milk
½ teaspoons vanilla extract
Optional peanuts for sprinkling on top
Preheat oven to 350 degrees Fahrenheit. Combine crackers, melted butter and 2 tablespoons sugar. Press into bottom and up the sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and ¼ cup sugar until combined. Fold in 1 lightly beaten egg. Set aside.
In saucepan, stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cheese and add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in two lightly beaten eggs. Spread half the chocolate mixture into the pan. Carefully spread all the peanut butter mixture over the chocolate layer. Then evenly spread the rest of the chocolate over the peanut butter layer.
Bake 45 minutes until top is set when slightly shaken. The outer two inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Gently loosen the crust from sides and cool completely on rack. Cover and chill at least 4 hours. Let stand at room temperature 15 minutes before serving, to ease cutting. Sprinkle with peanuts if you want. Makes 16 servings. (About 400 calories each, but worth it!)
|This is how beautiful the ice we had this week looked!|