Chocolate Drizzled Peanut Butter Cheesecake Recipes

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.

CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Stir together crust ingredients in a small bowl.
• Press mixture onto bottom of a 9-in.
• springform pan.
• Bake 10 minutes.
• Remove from oven.
• Turn oven temp up to 450 degrees F.
• Beat cream cheese and sugar in a large bowl on med.
• speed w/a mixer until smooth.
• Place peanut butter chips and milk in a small microwave-safe bowl.
• Microwave at high for 1 minute.
• Stir.
• If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
• Add peanut butter mixture to cream cheese mixture, beating until blended.
• Add eggs, one at a time, mixing well after each addition.
• Stir in vanilla.
• Pour mixture into prepared graham cracker crust.
• Bake 10 minutes.
• Reuce oven temp.
• to 250 degrees F; continue baking 40 minutes.
• Remove from oven to wire rack, with a knife loosen cake from side of pan.
• Cool completely; remove side of pan.
• Prepare Chocolate drizzle-Place ch.
• chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
• Microwave on High for 30 sec, stir.
• Microwave longer if necessary.
• Drizzle ch.
• drizzle over cheesecake.
• Refrigerate before serving, at least 1 hour.
• Cover and refrigerate leftover cheesecake-- if there is any.