Peanut Butter Choc. Chip Cheesecake
| Category | Desserts
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | |
| Comment | 10 - 12 servings |
Ingredients
- Crust:
-
- 30 = 2cups crumbs chocolate wafer cookies
- 1 stick unsalted, melted butter
-
- OR
-
- 25 = 2 1/2 cups crumbs oreo cookies
- 1/2 stick unsalted, melted butter
-
- Filling:
- 1 12 oz. package cream cheese
- 1 cup sugar
- 1 cup creamy peanut butter
- 5 large eggs
- 1/2 cup sour cream
- 2 teaspoon lemon juice
- 1 cup mini or regular chocolate chips
-
- Topping:
- 3/4 cup chocolate chips
- 1 cup sour cream
- 1/2 cup sugar
Directions
Directions for crust: Place cookies in food processor - process to uniform crumbs. Add butter and mix will until well combined, or mix in bowl. Pour into springform pan: 9 x 3", or 9 1/2 x 2" (butter bottom and sides). Press evenly over bottom and about 2/3 up sides of pan. Refrigerate while doing filling. Directions for filling: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until mixture is light and fluffy - approx. 3 minutes, stopping to scrape down sides of bowl and beaters once or twice. Add peanut butter and mix until incorporated. Beat in eggs one at a time, stopping to scrape down sides of bowl and beaters several times. Add sour cream, lemon juice and chocolate chips and mix until incorporated. Pour into prepared pan. Place on baking sheet. Bake in 325 degree oven, 55 -65" 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. Directions for topping: While cake cools, melt chips in double boiler. Remove from heat and add sour cream and sugar - stir until smooth. Spread evenly over top of cake. Bake in 350 degree oven 10 minutes. Cool to room temperature. Cover with plastic wrap. Refrigerate at leat 6 hours or until chilled. If desired, cake may be refrigerated up to 3 days, or frozen in springfrom pan covered with plastic wrap and foil. Defrost wrapped cake overnight in refrigerator. Serve chilled( remove sides of pan).
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