I’m going to make this for Chris’ birthday on Tuesday, will let you know how it turns out then…I made this lovely desert for my husband yesterday. Here are a few tips. 1. make sure you make the cake in advance enough to let it cool-it has to cool for 8 hours! 2. They didn’t give a size to the pan, I used the big one 12″ diameter springform pan. 3. For the crust: I would use 30 oreo cookies and 1/2 cup melted butter. The oreo bag didn’t have instructions.
It turned out lovely in spite of the fact that it was a little soft in the middle :) Good experiement, I’m glad I tried it!
Chocolate Peanut Butter Cheesecake – MasterCook
Ingredients:
2 1/4 lb – Cream cheese — softened
1 1/2 c – Sugar
6 – Eggs
2 ts – Vanilla extract
1 1/2 c – Heavy cream
10 oz – Semisweet chocolate — melted
1 c – Peanut butter, smooth or crunchy
Recipe by: Rebecca Oeswein
Preheat oven to 300 F.
For a crust: I use 30 Oreo cookies and 1/2 cup melted butter. Make sure the cookies are fine crumbs-I rolled out the cookies in a bag the first time and the cream got all over the bag, the second time I wacked the cookies in a bag with the rolling pin and it was way less messy. Once you have the crumbs you pour in the melted butter and mix well, then press firmly into the bottom of your ungreased cheesecake pan. Chill for half and hour then it’s ready for the batter.
For the batter: In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat until smooth. Add heavy cream, beat till well blended.
Transfer 1/3 (the batter ended up being about 9 cups total so I set aside 3 cups) of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan. Using the long
handle of a wooden spoon, swirl the two flavors together or you can leave them layered (I like it that way better).
Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs. or overnight.
