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