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Receta Chocolate Peanut Butter Swirl Cheesecake
by Global Cookbook

Chocolate Peanut Butter Swirl Cheesecake
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Ingredientes

  • 2 c. Graham cracker crumbs
  • 6 Tbsp. Butter Sugar
  • 1 x 8oz package Semi sweet choc squares
  • 4 x 8oz pkgs. Cream Cheese
  • 1/4 c. Lowfat milk
  • 5 lrg Large eggs
  • 2/3 c. Creamy Peanut Butter

Direcciones

  1. EARLY IN DAY Or possibly DAY AHEAD:1. In a 10X3 spring form pan, mix graham cracker crumbs, butter, and 1/4 c. sugar. Press mix onto bottom and up sides of pan. Refridgerate
  2. In small saucepan over low heat. Heat choc till melted and smooth, stirring often. Remove saucepan from heat and cold slightly.
  3. In a large bowl, with mixer at med speed; Beat cream cheese till smooth. Slowly beat in 1 1/4 c. sugar. With mixer at low speed, beat 3 min. Occasionally scraping bowl with rubber spatula.
  4. Remove 1 c. batter to small bowl. Stir in peanut butter till well blended. Stir melted choc into large bowl. Pour batter into pan.
  5. Preheat oven to 475 . Put spoonfuls of Peanut Butter batter on top. With knife cut/twist through cake.
  6. Bake 10 min. Reduce to 300 for 50 min. Turn oven off. Leave cake in oven for 30 min with oven door adjar.
  7. Remove cake from oven. Cold in pan on wire rack. Refridgerate 4 hrs or possibly overnite.
  8. Makes 16 servings