Chocolate and Peanutbutter Cheesecake

Chocolate & Peanutbutter Cheesecake from Brown Eyed Baker

I am not a big fan of cheese cake, but I found this on Pinterest, and I must say, I know my husband would love it. If there is ever cheesecake in the area, he is drawn to it like a magnet.  I generally will steal a bit of his cheesecake when he isn’t looking, and then I am done.  This recipe, however, sounds good enough, I might have to have my own square.

The Crust: 

  • 2-1/2 Cups Chocolate Graham Cracker Crumbs
  • 2 tbsp Granulated Sugar
  • 1/2 cup Unsalted Butter, Melted.

The Cheesecake

  • 16 oz Cream Cheese
  • 1 cup Granulated Sugar
  • 1/2 cup Creamy Peanut Butter
  • 3 tbsp Flour
  • 4 Eggs
  • 1/2 cup Whole Milk
  • 1 tsp Vanilla Extract

The Chocolate Glaze

  • 6 oz Milk Chocolate (Or Semi Sweet Chocolate) Finely Chopped
  • 1 1/2 tsp Vegetable Shortening (or coconut oil)
  1. Making the crust: Preheat the oven to 350 degrees.  Whisk together the graham cracker crumbs and sugar.  Add the butter and toss together with a fork until the crumbs are evenly moistened.  Press the crumbs into the bottom of an ungreased 9×13 inch baking pan.  Bake for 8-10 minutes then place on a wire rack to cool.
  2. Making the Cheesecake: Beat together cream cheese, sugar, peanut butter, and flower on medium speed until smooth and creamy.  Add the eggs one at a time, while mixing well and scraping the sides of the bowl after adding each egg.  Slowly pour in the milk and the vanilla extract and beat until combined.
  3. Pour the cheesecake batter over the crust and bake for 35-45 minutes, or until the cheesecake layer is set around the edges and still appears slightly soft when the pan is wiggled. Cool the cheesecake completely in the pan.
  4. The Glaze: Combine the chopped chocolate and vegetable shortening in a bowl and microwave on 50% power in a 30 second increments, stirring after each, until completely melted.  Spread the glaze evenly over the cheesecake layer.  Refrigerate for at least 1 hour, then cut and serve.  Store leftovers in an airtight container in the refrigerator.
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