Peanut Butter Chocolate Chip Cheesecake π₯π«
Peanut Butter Chocolate Chip Cheesecake π₯π«
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours (including chilling time) | Kcal: 420 kcal | Servings: 10 servings
_____Ingredients:_____
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup creamy peanut butter
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
For the Topping:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup creamy peanut butter
- Chopped peanuts, for garnish (optional)
_____Directions:_____
1. Preheat the oven to 325Β°F (160Β°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition.
4. Stir in the peanut butter, sour cream, and vanilla extract until smooth and creamy. Fold in the chocolate chips.
5. Pour the filling over the prepared crust and smooth the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
7. Remove from the oven and let cool in the pan for 10 minutes. Run a knife around the edges of the cheesecake to loosen it from the pan. Allow it to cool completely on a wire rack.
8. In a small saucepan, melt the chocolate chips and peanut butter together over low heat, stirring until smooth. Drizzle the mixture over the cooled cheesecake.
9. Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
10. Before serving, garnish with chopped peanuts if desired. Slice and enjoy!
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