I had a wedding music consultation this week and wanted to having something to serve as dessert once we were finished. I wanted to make the White Chocolate Raspberry Cheesecake that I’ve got down-pat, but didn’t have a couple of the ingredients so had to go searching for something that included ingredients I had in the house. Tried this instead, and it’s really, really, REALLY good!
CHOCOLATE PEANUT BUTTER CHEESECAKE
- 1 1/2 c. graham cracker crumbs
- 1/3 stick butter
- 1/3 c. sugar
Peanut Butter crumbles:
- 1/2 c. peanut butter
- 2/3 c. powdered sugar
- 1/3 c. brown sugar
- 1 c. mini semi-sweet chocolate chips
- 2 8-oz. pkgs. cream cheese, softened
- 1 c. sugar
- 2 T. lemon juice
- 1 T. vanilla
- 2 eggs
Combine crust mixture and press into a 9-in. sprinform pan. Bake at 325 degrees for 10 minutes. Turn up oven to 350 degrees.
Mix peanut butter, powdered sugar and brown sugar. Set aside 3 T. crumbles and sprinkle the rest over the baked crust. Sprinkle chocolate chips over crumbles.
Beat filling ingredients and pour over crumb mixture. Sprinkle remaining crumbles on top and bake for 45 minutes or until top is golden brown.
Refrigerate for 24 hours. Serve drizzled with chocolate sauce.