This Peanut Butter Cheesecake recipe is a favorite of children and adults. There’s also chocolate in it, to make it doubly irresistible. Submitted by Tess
2 cups cracker crumbs
6 Tbsp butter or margarine, melted
1 1/2 cups sugar
8 1oz (28gm) semisweet chocolate squares
32oz (900gm) cream cheese, at room temperature
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter
Preheat oven to 475F (approx 240C)
In 10 x 3 inch springform pan, mix cracker crumbs, butter, and 1/4 cup sugar.
Press mixture onto bottom and up side of pan. Refrigerate.
Place chocolate in a bowl over a small saucepan of simmering water and stir continuously until melted.
Remove saucepan from heat; cool chocolate slightly.
In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/4 cups sugar.
With mixer at low-speed, beat in milk and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula.
Remove 1 cup batter to small bowl; stir in peanut butter until well blended.
Add to the batter in the large bowl. With mixer at low-speed, beat melted chocolate until blended. Pour chocolate batter into pan.
Spoon dollops of peanut butter mixture onto batter. With knife or small metal spatula, cut and twist through mixtures to obtain marbled effect.
Bake cheesecake 10 minutes. Reduce heat to 300F (150C) and bake 50 minutes.
Turn oven off. Leave cheesecake in oven 30 minutes longer with oven door slightly ajar.
Remove cheesecake from oven; cool in pan on wire rack.
Cover and refrigerate peanut butter cheesecake at least 4 hours or overnight.