Chocolate Peanut Butter Swirl Cheesecake
Source of Recipe
CD Kitchen
List of Ingredients
2 cups graham cracker crumbs
6 tablespoons butter or margarine -- melted
sugar
8 1 ounce semisweet chocolate square
32 ounces cream cheese -- at room temperature
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter
Recipe
In 10 x 3 springform pan, mix graham-cracker crumbs, butter, and 1/4 cup
sugar. Press mixture onto bottom and up side of pan. Refrigerate. In small
saucepan over low heat, heat chocolate until melted and smooth, stirring frequently.
Remove saucepan from heat; cool chocolate slightly. In large bowl, with
mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/4 cups
sugar. With mixer at low speed, beat in milk and eggs; beat 3 minutes,
occasionally scraping bowl with rubber spatula. Remove 1 cup batter to small bowl;
stir in peanut butter until well blended. Into batter remaining in large bowl,
with mixer at low speed, beat melted chocolate until blended. Pour chocolate
batter into pan. Preheat oven to 475 deg. Spoon dollops of peanut-butter
mixture onto batter. With knife or small metal spatula, cut and twist through
mixtures to obtain marbled effect. Bake cheesecake 10 minutes. Reduce heat to
300 deg. Bake 50 minutes. Turn oven off. Leave cheesecake in oven 30 minutes
longer with oven door slightly ajar. Remove cheesecake from oven; cool in pan
on wire rack. Cover and refrigerate cheesecake at least 4 hours or
overnight.
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