Peanut Butter Chocolate Swirl Cheesecake
Source of Recipe
Simmering Crockpot
List of Ingredients
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 ounces cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted; semisweet or milk chocolate
Recipe
Combine crumbs with brown sugar; mix in melted butter until well moistened.
Pat into a 7 inch spring form pan. In a medium sized mixing bowl, with an
electric hand held mixer, cream together the cream cheese and 2/3 cup brown
sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut
butter, flour and vanilla; beat about 2 more minutes. Pour all but about 1/2
cup of the batter into the prepared pan. Combine the melted chocolate chips
with the remaining batter and pour on top of the batter in the pan. Cut the
chocolate batter in gently with a knife to make a swirling pattern, without
disturbing the crust. Place on a rack or aluminum foil ring to keep the pan
off the bottom of the pot, in the crockery cooker. Cover and cook on high
for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until
cooled enough to remove. Cool completely before removing from pan. Chill
before serving and store leftovers in the refrigerator.
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