Chocolate Peanut Butter Cheesecake

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Chocolate Peanut Butter Cheesecake

Tips for making cheesecake

2 cups chocolate graham cracker crumbs

1 teaspoon sugar

1/3 cup butter, melted

1 cup semisweet chocolate chips

5-8 ounce packages cream cheese, at room temperature

1 cup sugar, divided

5 large eggs

1 teaspoon vanilla

½ cup creamy peanut butter


Preheat the oven to 350 degrees. Have ready a 9-inch springform pan.

Combine the graham cracker crumbs, 1 teaspoon sugar and the butter; press the mixture into the bottom of the pan. Bake at 350 degrees for 8 minutes. Remove from the oven and reduce the oven temperature to 325 degrees.

Melt the chocolate chips in the microwave or in a double boiler over simmering water. Set aside.

Beat 3 packages of the cream cheese at medium speed until smooth. Gradually add ½ cup of the sugar, beating until blended. Add the 3 eggs, 1 at a time, beating well after each addition. Fold in the melted chocolate and vanilla. Pour the mixture into the prepared pan and set aside.

Beat the remaining 2 packages of cream cheese at medium speed until smooth. Gradually add the remaining ½ cup sugar, beating until blended. Add the remaining 2 eggs, 1 at a time, beating well after each addition. Add the peanut butter, beating just until combined. Carefully pour the peanut butter mixture over the chocolate mixture.

Bake at 325 degrees for 1 hour, or until the center is almost set. Remove the cheesecake from the oven; cool on a wire rack. Cover and chill overnight in the refrigerator. Gently run a knife around the edge of the pan and release the side. Store in the refrigerator. Serves 16.

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