 |
PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cakes
Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
25 Oreo cookies
1/2 Stick butter, melted
3 oz Chocolate chips
3 oz Peanut butter chips
3 tb Heavy cream
-----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
-----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
- - - - - - - - - - - - - - - - - -
|
