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Peanut Butter and Chocolate Cheesecake

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 9 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • Crust
  • 1 1/2 cups ground toasted unsalted peanuts
  • 3/8 cup firmly packed brown sugar
  • 1 1/2 Tbsp. unsweetened cocoa powder
  • 4 1/2 Tbsp. butter, melted
  • Filling
  • 24 oz. cream cheese, room temperature
  • 1 1/2 cup golden brown sugar, firmly packed
  • 1/2 cup creamy peanut butter, don't use freshly ground
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1/4 cup whipping cream
  • 5 oz. peanut butter chips
  • 5 oz. chocolate chips
  • Topping
  • 2 cups sour cream
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
make it
Preheat oven to 350°F. Combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press into a 10" springform pan, covering the bottom and 1" up the sides

Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter and chocolate chips. Pour filling into crust.

Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes.

Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. Release pan sides. Let stand 20 minutes at room temperature before serving.
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