Peanut butter chocolate chip cheesecake
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Peanut butter chocolate chip cheesecake
  Peanut    Butter    Chocolate    Cakes    Cheesecakes  
Last updated 6/12/2012 12:49:04 AM. Recipe ID 10342. Report a problem with this recipe.
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      Title: Peanut butter chocolate chip cheesecake
 Categories: Desserts, Cakes, Cheesecakes
      Yield: 1 Cake
 
MMMMM---------------------------CRUST--------------------------------
     25    Oreo cookies
    1/2    Stick butter, melted
      3 oz Chocolate chips
      3 oz Peanut butter chips
      3 tb Heavy cream

MMMMM--------------------------FILLING-------------------------------
     12 oz Cream cheese, softened
      1 c  Sugar
      1 c  Creamy peanut butter
      5 lg Eggs
      1    Egg white
    1/2 c  Sour cream
      2 ts Lemon juice
      1 c  Mini chocolate chips

MMMMM--------------------------TOPPING-------------------------------
    3/4 c  Chocolate chips
      1 c  Sour cream
    1/2 c  Sugar
 
  Crust: Place cookies in food processor fitted with metal blade and
  process into uniform crumbs. Add butter and mix until well combined.
  Or, mix crumbs and butter in bowl until blended. Pour into 10"
  springform pan. Press evenly over bottom and about 2/3 up sides. Set
  aside in refrigerator.
  
  Melt chocolate and peanut butter chips in top of double boiler over
  simmering water. Slowly add cream. Stir until smooth and chips are
  melted. Pour into the crust-lined pan and spread within 1/2" of the
  sides. Place back into the refrigerator until the filling is prepared.
  
  Filling: Beat cream cheese and sugar in large bowl with electric
  mixer on medium speed until mixture is light and fluffy, about 3
  minutes, stopping to scrape down sides of bowl and beaters once or
  twice. Add peanut butter and mix until incorporated. Beat in eggs and
  egg white one at a time, stopping to scrape down sides of bowl and
  beaters several times. Add sour cream, lemon juice and chocolate
  chips and m,ix until incorporated. Pour into prepared pan.
  
  Place on baking sheet. Bake in a 325 degree oven 55 to 65 minutes or
  until sides are firm and center jiggles slightly. Remove to wire rack
  and cool in draft-free place 15 minutes. Increase oven temperature to
      350    degrees.
  
  Topping: While cake cools, melt chocolate chips in top of double
  boiler over simmering water. Remove from heat. Add sour cream and
  sugar, stirring until smooth. Spread evenly over top of cake. Bake in
  350 degree oven for 10 minutes. Cool to room temperature. Cover with
  plastic wrap. Refrigerate at least 6 hours or until chilled. Before
  serving, remove sides of springform.
  
  *NOTE* If desired, the cake may be refrigerated up to 3 days, pr
  frozen in springform pan covered with plastic wrap and foil. Defrost
  frozen cake in refrigerator overnight. Submitted By PGL@IGLOU.COM
  (DON THOMAS) On WED, 22 MAR 95 015229 GMT
 




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Recipe ID 10342 (Apr 03, 2005)

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