Nutritional Info

Nutrition Facts

Serving Size 1 (271g)

Calories 514
Calories from Fat 227 (44%)
Amount Per Serving %DIV
Total Fat 25.3g 39%
Saturated Fat 10.6g 53%
Monounsaturated Fat 11.5g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 32.9mg 11%
Sodium 783.9mg 34%
Potassium 639.9mg 14%
Total Carbohydrate 68.3g 23%
Dietary Fiber 4.2g 17%
Sugars 39.3g
Protein 13.6g 27%

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Recipe Description
This is a beautiful cheesecake to serve for special occasions, especially when you have a lot of chocolate and peanut butter lovers on your hands!
Prep time
8 hr 30 min
Cook time
1 hr 30 min
Ready In
10 hr

Ingredients

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Serves To:USMetric
4 Tablespoon(T)  unsalted butter
14   peanut butter sandwich cookies
3 Tablespoon(T)  dry roasted salted peanuts
1 Cup(c)  milk chocolate morsels
32 Ounce(oz)  cream cheese, at room temperature
1/2 Teaspoon(t)  salt
1 1/4 Cup(c)  granulated sugar
8 Ounce(oz)  sour cream
4   large eggs, at room temperature
1 1/4 Teaspoon(t)  vanilla extract, divided
1 Cup(c)  60% cocoa bittersweet chocolate morsels
2/3 Cup(c)  creamy peanut butter
3 Tablespoon(T)  confectioners sugar
1 Cup(c)  heavy cream

Preparation

Preheat oven to 350° F. Grease bottom of a 10 inch spring form pan with shortening, and line with parchment paper. Wrap outside of pan with 2 sheets of heavy duty aluminum foil. Melt butter in a small saucepan over low heat. Process cookies and peanuts in a food processor 25 seconds, or until finely ground. Transfer mixture to a medium bowl, add butter, and stir until blended. Press mixture on bottom of prepared pan. Bake at 350° F for 12 minutes. Remove from oven, and sprinkle with milk chocolate morsels. Bake 1 more minute. Remove from oven to a wire rack, and spread melted morsels over bottom of crust using a small offset spatula. Beat cream cheese and salt at medium-high speed with a heavy-duty electric stand mixer, using the paddle attachment, 3 minutes, or until creamy and smooth, stopping to scrape bottom and down sides of bowl. Gradually add granulated sugar, and beat 3 to 4 minutes or until smooth, stopping to scrape bottom and down sides of bowl. Add sour cream, and beat at medium speed just until combined, stopping to scrape bottom and down sides ofbowl. Add eggs, 1 at a time, beating at medium speed just until blended after each addition. Stop to scrape down bottom and sides of bowl. Beat in 1 tsp. vanilla at low speed until blended. Stop and scrape down bottom and sides of bowl until mixture is well blended. Lightly grease remaining portion of inside of spring form pan (just above prepared crust) with shortening. Microwave bittersweet chocolate morsels in a 1 cup microwave safe glass measuring cup at medium high for 2 minutes, or until melted and smooth, stirring at 30 second intervals. Pour half of cheesecake batter into a medium bowl. Stir in melted bittersweet morsels until blended. Add peanut butter to remaining half of batter, and whisk until blended. Slowly pour peanut butter batter evenly over prepared crust. Level top of batter using a spatula. Slowly pour chocolate batter over peanut butter batter, and level with a spatula. Place spring form pan in a 12 inch round cake pan or a large roasting pan. Add hot water to pan to depth of 1 1/4 inch. Bake at 350° F for 1 hour and 15 minutes, or until tiny cracks appear around edges. Remove from oven. Carefully remove cheesecake from water bath, and place on a wire rack. Remove foil. Let cool at room temperature 2 hours. (Center will set as cheesecake cools.) Prepare ganache. Spread top of cheesecake evenly with ganache. Cover and chill at least 6 hours or up to 24 hours. Release and remove sides of pan. Run a knife between parchment paper and pan bottom. Carefully tilt cheesecake upward, and remove parchment paper. Transfer cheesecake to a serving platter. Chill until ready to serve. Beat heavy cream, confectioners sugar, and remaining 1/4 teaspoon vanilla at medium high speed with an electric mixer until stiff peaks form. Serve cheesecake slices with a dollop of sweetened whipped cream.

Additional notes

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