CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Grains |
|
Cheesecakes |
1 |
Servings |
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 |
INSTRUCTIONS
Recipe by: Rebecca Oeswein <oeswein@dadd.ti.com> Preheat oven to 300 F.
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 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.
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.
For a crust, I use Oreo cookie crumbs and make a crust using their recipe.
I also do not swirl the flavors together. I like them layered better.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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