Chocolate Peanut Butter Cheesecake
Family and friends always ooh and aah when I bring out this tempting cheesecake after special dinners. It’s truly a showstopper.
—H.L. Sosnowski, Grand Island, NY
PREP: 40 MIN. • BAKE: 65 MIN. + CHILLING • MAKES: 12 SERVINGS
BROWNIE CRUST
- ¼ cup butter, cubed
- 3 oz. unsweetened chocolate
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 ½ tsp. vanilla extract
- ⅔ cup all-purpose flour
- ⅛ tsp. baking powder
- 1 oz. semisweet chocolate, chopped
FILLING
- 1 jar (12 oz.) creamy peanut butter
- 11 oz. cream cheese, softened
- 1 cup packed brown sugar
- 3 large eggs, room temperature
- ½ cup sour cream
TOPPING
- ¾ cup sour cream
- 2 tsp. sugar
- Optional: Salted peanuts and melted semisweet chocolate
- 1. In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in the chopped chocolate.
- 2. Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes.
- 3. For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1 ½ in. high around sides of pan, sealing to baked crust.
- 4. Pour filling into center. Bake at 350° for 45 minutes or until center is almost set.
- 5. For topping, combine sour cream and sugar; spread over filling to within ¾ in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.
1 SLICE: 564 cal., 36g fat (16g sat. fat), 144mg chol., 306mg sod., 51g carb. (41g sugars, 2g fiber), 14g pro.