Name: Chocolate Peanut Butter Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: BROWNIE CRUST: -; 1/4 cup butter, cubed -; 3 ounces unsweetened chocolate -; 1 cup packed brown sugar -; 2 large eggs, room temperature -; 1-1/2 teaspoons vanilla extract -; 2/3 cup all-purpose flour -; 1/8 teaspoon baking powder -; 1 ounce semisweet chocolate, chopped -; Filling: -; 1 jar (12 ounces) creamy peanut butter -; 11 ounces cream cheese, softened -; 1 cup packed brown sugar -; 3 large eggs, room temperature, lightly beaten -; 1/2 cup sour cream -; Topping: -; 3/4 cup sour cream -; 2 teaspoons sugar -; Optional: Salted peanuts and melted semisweet chocolate -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Peanut Butter Cheesecake

1. BROWNIE CRUST: -

2. 1/4 cup butter, cubed -

3. 3 ounces unsweetened chocolate -

4. 1 cup packed brown sugar -

5. 2 large eggs, room temperature -

6. 1-1/2 teaspoons vanilla extract -

7. 2/3 cup all-purpose flour -

8. 1/8 teaspoon baking powder -

9. 1 ounce semisweet chocolate, chopped -

10. Filling: -

11. 1 jar (12 ounces) creamy peanut butter -

12. 11 ounces cream cheese, softened -

13. 1 cup packed brown sugar -

14. 3 large eggs, room temperature, lightly beaten -

15. 1/2 cup sour cream -

16. Topping: -

17. 3/4 cup sour cream -

18. 2 teaspoons sugar -

19. Optional: Salted peanuts and melted semisweet chocolate -

How to cook deliciously - Chocolate Peanut Butter Cheesecake

1. Stage

In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate.

2. Stage

Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.

3. Stage

For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until blended. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust.

4. Stage

Pour filling into center. Bake at 350° for 45 minutes or until center is almost set.

5. Stage

For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.