Email to SCARLETT       

Recipe Categories: SCARLETTONE's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BrowniesandBars BRUNCH CAKES CANDY CaramelCorn CASSEROLES CHEESECAKE CHICKEN CHILI CHRISTMAS CLASSICCHEESECAKES COOKIES CROCKPOT DESSERTS DIABETIC ETHNIC FROSTINGS GIFTSINAJAR HALLOWEEN HOLIDAYAPPETIZERS HOLIDAYS HOLIDAYS-CHRISTMAS JAMSandJELLIES KIDS LOWFAT MAINDISH MEATS OventoCrockpotConversions PANINIS PASTA PIES PIZZA POTATOES SALADandDRESSING Salads SALADS SANDWICHES SAUCES SIDES SNACKS SoftTacos SOUPSandSTEWS StrawberrySmoothies THANKSGIVING VEGETABLES WHERESTHEBEEF

CHOCOLATE PEANUT BUTTER CHEESECAKE




Source of Recipe


My friend Paula


Recipe Introduction


This is a wonderful, quick and easy cheesecake. It looks great and also wells well at bake sales! Hope you like it.


List of Ingredients




CHOCOLATE PEANUT BUTTER CHEESECAKE

CRUST
24 chocolate wafer cookies
1/2 cup unsalted peanuts(I used salted and it was just fine)
1/4 cup sugar
5 TBS. butter, melted
CHEESECAKE
4 pkgs. cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1/4 cup flour
6 eggs
1 container(16 0z.)sour cream
2 tsp. vanilla
3 oz. semi-sweet chocolate, melted and cooled to room temperature
TOPPING
3/4 cup chocolate fudge sauce

Recipe



CHOCOLATE PEANUT BUTTER CHEESECAKE



CRUST-Position rack in lower third of oven. Preheat oven to 325 degrees. Wrap bottom and sides of 9 inch springform pan with double layer of foil. In food processor process cookies, peanut and sugar until crumbs form. Transfer to bowl and stir in butter. Press cookie mixture onto bottom and 1 inch up sides of pan.
CHEESECAKE-At medium speed beat cream cheese and peanut butter until light and fluffy 3-4 minutes. Add sugar and flour beat until combined approx. 2 minutes. Beat in eggs, one at a time. Beat in sour cream and vanilla. Transfer one cup of minture to a bowl and add melted chocolate. Pour cream cheese mixture into pan. Swirl chocolate mixture into cream cheese mixture. Place pan inside large roasting pan. Place in oven. Fill roasting pan with water halfway up side of pan. Bake 1 hour, 15 minutes. Turn off oven. Let cheesecake stand in oven for 1 hour. Remove from water and run knife around edges. Remove foil. Cool completely on rack. Refrigerate at least 8 hours or overnight. Remove side of pan. Spread fudge sauce over cake. (I heated in the microwave for 30 seconds or so and it spread easily.)Enjoy!!