Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Grossinger's Peanut Butter Cheesecake




Source of Recipe


Internet


List of Ingredients




CRUST:
1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs,including the filling
3 tablespoons butter, melted

Preheat oven to 350 degrees. Position rack in center of oven. Llightly grease a 9-inch springform pan. In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more Put crumb mixture onto bottom of prepared pan being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature.

FILLING:
2 (8-ounce) packages cream cheese, room temperature
1 1/2 cups sugar
1 cup creamy peanut butter
5 eggs
1/2 cup sour cream
2 tablespoons lemon juice
1 cup semi-sweet chocolate chips

In a large bowl, combine cream cheese, sugar, and peanut butter. Add eggs, one at a time, beating well after each addition. Add sour cream and lemon juice. Add chocolate chips, mixing until blended into the mixture. Pour cheesecake mixture into prepared crust.

Place cheesecake in center of middle oven rack. Positon a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower own temperatuare to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. Remove from oven and cool completely on a wire rack.

TOPPING:
1 cup sour cream
3/4 cup semi-sweet chocolate chips, melted
3 tablespoons powdered sugar

In a medium bowl combine sour cream, chocolate chips, and powdered sugar. Spread over cooled cheesecake. Cover with plastic wrap and refrigerate at least 8 hours or overnight. To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

Makes 10 to 12 servings.



Recipe