How to make Chocolate Peanut Cheesecake:
Quantity |
Ingredients |
| 1 cup |
Graham cracker crumbs |
| 1/4 cup |
Brown sugar, firmly packed |
| 1/4 cup |
Unsalted butter, melted |
| 2 cups |
Creamy peanut butter |
| 2 cups |
Sugar |
| 450g (1lb) |
Cream cheese |
| 2 tablespoons |
Butter, melted |
| 1 tsp |
Vanilla extract |
| 1 1/2 cups |
Heavy cream, whipped |
| 3/4 cup |
Semi-sweet chocolate pieces |
| 2 tablespoons |
Butter |
| 1/4 cup |
Sour cream |
| 1/2 tsp |
Vanilla extract |
| 1 1/2 cups |
Powdered sugar, sifted |
|
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Method
Combine crumbs, brown sugar, and butter. Press into a 9 inch spring form pan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistency. Spread over filling. Chill until firm.
Added on
17 December 2007.
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