Name: Peanut Butter Cheesecake
Ingredients: 2 cups cracker crumbs; 6 Tbsp butter or margarine (melted); 1 1/2 cups sugar; 8 1 oz 28gm semisweet chocolate squares; 32 oz 900gm cream cheese, at room temperature; 1/4 cup milk; 5 large eggs; 2/3 cup creamy peanut butter

Peanut Butter Cheesecake

May 18, 2018

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

Ingredients

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

Instructions

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.

Print Recipe

Peanut Butter Cheesecake

This Peanut Butter Cheesecake recipe is a favorite of children and adults. There’s also chocolate in it, to make it doubly irresistible.

Ingredients

2 cups cracker crumbs
6 Tbsp butter or margarine melted
1 1/2 cups sugar
8 1 oz 28gm semisweet chocolate squares
32 oz 900gm cream cheese, at room temperature
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter

Instructions

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.

Notes

Submitted by Tess

Donnie Caves

Greetings, I am Donnie Caves, the driving force behind Recipes Mania. I am thrilled to welcome you to my kitchen on the internet, where I strive to satiate your culinary curiosity with a medley of recipes, cooking tips, and foodie insights.My earlier life was deeply rooted in farming, where I honed a genuine appreciation for the earth's generous offerings. However, an unforeseen accident shifted my life, leading to physical paralysis. The farmer in me didn't falter; instead, it found a new field to cultivate - the kitchen and the written word.Recipes Mania is more than a website; it's a testament to the transformative power of passion and resilience. The accident may have reshaped my physical capabilities, but it magnified my spirit's zest. This new zest led me to create Recipes Mania, a place where I channel my love for food and share the joy of cooking with the world.Each recipe, cooking tip, and food article you find on Recipes Mania reflects my personal journey of exploring the world of culinary delights. They are a testament to my belief that good food, like good thoughts, has the power to uplift and rejuvenate the spirit.But Recipes Mania isn't just about my culinary adventures. I also believe in the enriching power of shared experiences, and thus, this space is also a platform for you to share your favorite recipes, cooking hacks, and food stories.The vision of Recipes Mania extends beyond its digital pages. I hope it spills into your kitchen, inspiring you to experiment, create, and most importantly, enjoy the process of cooking. The goal is to ignite a love for food that transcends cultural and geographical boundaries, creating a global community of food enthusiasts.On a practical note, Recipes Mania also helps me meet the financial challenges posed by my accident. Running this site keeps me busy and productive, adding a sense of fulfillment and purpose to my life.In essence, Recipes Mania is about celebrating life, resilience, and the joy of cooking. It's a showcase of the healing power of good food, the strength of the human spirit, and the joys of sharing our culinary adventures.Join me in this journey of exploring tastes, savoring flavors, and creating magic in the kitchen. Bon Appétit!

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