Chocolate and peanut butter are my favorite flavors, separate or together. The combination in a cheesecake was too much for me to take. We all enjoyed this and hope you will too!
Chocolate Peanut Butter Cheesecake
(compliments Food Network)
Be sure all your ingredients are room temperature before you start. The ingredients will blend together much better that way. Also, if you have a food processor it will mix together to a wonderful, creamy mixture – no lumps!
1/2 (14-ounce) box graham crackers (2 cups crumbs)
1/2 cup salted peanuts
1/2 cup bittersweet chocolate chips
4 tablespoons soft unsalted butter
2 (8-ounce) bars cream cheese
3 egg yolks
1 cup sugar
1/2 cup sour cream
1 cup creamy peanut butter
1 cup sour cream
1 cup milk chocolate chips
2 Tablespoons light brown sugar
9 inch springform pan
- Preheat the oven to 325 degrees F.
- Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust.
- Put it in the refrigerator while you make the filling.
- Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
- Pour the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
- Take the cheesecake out of the oven and set aside while you make the topping.
- Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
- Spoon and spread the topping very gently over the top of the cheesecake. Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool.
- Slice and serve. (I think it tastes better after being refrigerated at least 4-6 hours, overnight preferably.)