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Ingredientes
- 2 1/4 lb Cream cheese, softened
- 1 1/2 c. Sugar
- 6 x Large eggs
- 2 tsp Vanilla extract
- 1 1/2 c. Heavy cream
- 10 ounce Semisweet chocolate, melted
- 1 c. Peanut butter, smooth or possibly crunchy
Direcciones
- Preheat oven to 300 F.
- In a large bowl, beat together cream cheese and sugar till light and fluffy, 2 to 3 min. Beat in Large eggs, one at a time. Add in vanilla, beat till smooth. Add in heavy cream, beat until well blended.
- Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter till thoroughly mixed. Carefully spoon peanut butter mix on top of chocolate cheese mix in pan.
- Using the long handle of a wooden spoon, swirl the two flavors together.
- Bake about 1 hour, or possibly till cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cold 2 hrs, then chill till well chilled, 8 hours. or possibly overnight.
- For a crust, I use Oreo cookie crumbs and make a crust using their recipe.
- I also don't swirl the flavors together. I like them layered better.
