Cakes and Frostings, Misc Desserts

Chocolate Peanut Butter Swirl Cheesecake

  • 2 cups Graham cracker crumbs
  • 6 tablespoons Butter
  • ~ Sugar
  • 1- 8oz package Semi sweet choc squares
  • 4 - 8oz packages Cream Cheese
  • 1/4 cup Milk
  • 5 large Eggs
  • 2/3 cups Creamy Peanut Butter

    • EARLY IN DAY OR DAY AHEAD:

    1. In a 10X3 spring form pan, mix graham cracker crumbs, butter, and 1/4 cup sugar. Press mixture onto bottom and up sides of pan. Refridgerate

    2. In small saucepan over low heat. Heat choc until melted and smooth, stirring often. Remove saucepan from heat and cool slightly.

    3. In alarge bowl, with mixer at med speed; Beat cream cheese until smooth. Slowly beat in 1 1/4 cup sugar. With mixer at low speed, beat 3 minutes. Occasionally scraping bowl with rubber spatula.

    4. Remove 1 cup batter to small bowl. Stir in peanut butter until well blended. Stir melted choc into large bowl. Pour batter into pan.

    5. Preheat oven to 475º. Put spoonfuls of Peanut Butter batteron top. With knife cut/twist through cake.

    6. Bake 10 minutes. Reduce to 300º for 50 minutes. Turn oven off. Leavecake in oven for 30 minutes with oven door adjar.

    7. Remove cake from oven. Cool in pan on wire rack. Refridgerate 4hours or overnite. Makes 16 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lola Austin of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!