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Recipe: Peanut Butter Chocolate Swirl Cheesecake
Similar Categories: Peanut, Butter, Chocolate, Swirl, Cheesecake
Peanut Butter-Chocolate Swirl Cheesecake
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)
Combine crumbs with brown sugar; mix in melted butter until well
moistened. Pat into a 7-inch springform pan.
In a medium-sized mixing bowl, with an electric hand-held mixer,
cream together the cream cheese and 2/3 cup brown sugar. Add eggs and
beat on medium speed for about 2 minutes. Add peanut butter, flour,
and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of
the batter into the prepared pan. Combine the melted chocolate chips
with the remaining batter and pour on top of the batter in the pan.
Cut the chocolate batter in gently with a knife to make a swirling
pattern, without disturbing the crust. Place on a rack or aluminum
foil ring (to keep the pan off the bottom of the pot) in the crockery
cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and
leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool
completely before removing from pan. Chill before serving, and store
leftovers in the refrigerator.
Enjoy!
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Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 oz cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted (semisweet or milk chocolate)
Combine crumbs with brown sugar; mix in melted butter until well
moistened. Pat into a 7-inch springform pan.
In a medium-sized mixing bowl, with an electric hand-held mixer,
cream together the cream cheese and 2/3 cup brown sugar. Add eggs and
beat on medium speed for about 2 minutes. Add peanut butter, flour,
and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of
the batter into the prepared pan. Combine the melted chocolate chips
with the remaining batter and pour on top of the batter in the pan.
Cut the chocolate batter in gently with a knife to make a swirling
pattern, without disturbing the crust. Place on a rack or aluminum
foil ring (to keep the pan off the bottom of the pot) in the crockery
cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and
leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool
completely before removing from pan. Chill before serving, and store
leftovers in the refrigerator.
Enjoy!
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