Chocolate Peanut Butter Cheesecake 1

Course : Cheesecakes
Serves: 1
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1 1/4 cups graham cracker crumbs
1 cup sugar
1/3 cup cocoa
1/3 cup butter -- melted
9 ounces cream cheese -- softened
14 ounces sweetened condensed milk -- (not evaporated)
1 2/3 cups peanut butter chips -- melted (10 oz.)
4 large eggs
2 teaspoons vanilla
---Chocolate drizzle -- (recipe below)
1 cup Whipped Topping
1 package Mini Chocolate Chips

Preparation / Directions:

Heat oven to 300 F. Combine crumbs, cocoa, 1/3 c. sugar and butter; press into bottom of 9" springform pan. Beat cream cheese and 1/4 c. sugar until fluffy. Gradually beat in milk then melted chips until smooth. Add eggs and vanilla and beat well. Pour over crust and bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with chocolate drizzle. Refrigerate until cold. Store covered in refrigerator. Chocolate Drizzle: Melt 2 tbls. butter over low heat; add 2 tbls. cocoa and 2 tbls. water. Stir until slightly thickened. Do not boil. Cool slightly; gradually add 1 c. powdered sugar and 1/2 tsp. vanilla, beating with whisk until smooth. About 3/4 cup.

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