Peanut Butter and Milk Chocolate Chip Layered Cheesecake
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
12-14
ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1⁄3 cup sugar, plus
- 1 cup sugar, divided
- 1⁄3 cup cocoa
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 16 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 24 ounces sour cream
- 3 eggs
- 1 cup chocolate chips, divided
- 1 cup peanut butter chips, divided
- 1⁄2 teaspoon shortening (do not use butter, margarine, spread, or oil)
directions
- Heat oven to 325°F
- Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter in medium bowl. Press crumb mix evenly onto bottom and about 1 1/2 inches up side of ungreased pan. (they call for a 9-in springform pan, but i use a circular cake pan) Bake 8 minutes; remove from oven. cool slightly.
- Increase oven to 350°F
- Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on med. speed until well blended. Add sour cream; beat on low speed until blended Add eggs, beat on low until just blended. Do not overbeat.
- Pour 2 cups filling into prepared crust. Reserve 1 Tbsp each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining chips evenly over filling. Carefully spoon remaining filling over chips.
- Bake about 1 hour or until center is almost set. Remove from oven. Cool for 30 minutes; refrigerate for 1 hour.
- Combine shortening and reserved chips in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 sec. at a time, stirring after each heating, until chips are melted and mix is smooth when stirred. drizzle over cheesecake; cover and refrigerate at least 4 hours.
- If you want the glaze --.
- Melt 1/2 cup peanut butter/ chocolate chips and 3 Tbsp milk in small sauce pan on med. heat. If not thin enough slowly add 1 Tbsp milk until about honey thin. Spread glaze after step 4.
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