2 1/4 lb Cream cheese; softened
1 1/2 c Sugar
6 Eggs
2 ts Vanilla extract
1 1/2 c Heavy cream
10 oz Semisweet chocolate; melted
1 c Peanut butter;
-smooth or crunchy
Recipe by: Rebecca Oeswein oeswein@dadd.ti.com 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, I use Oreo cookie crumbs and make a crust using their
recipe. I also do not swirl the flavors together. I like them layered
better.
Yields
1 Servings