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Desserts

Sandra Lee’s Chocolate Peanut Butter Cheesecake

Sandra Lee’s Chocolate Peanut Butter Cheesecake recipe
photo by:kraft
It's a given that this chocolate-peanut butter cheesecake is easy to make. But you may be surprised at how quick it is too: oven-ready in 20 minutes.
time
prep:
20 min
total:
6 hr 20 min
servings
total:
16 servings

What You Need

20
 sugar cookies (2 inch), finely crushed (about 1-1/2 cups)
1
Tbsp.  butter, melted
3
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar, divided
1/2
cup  PLANTERS Creamy Peanut Butter
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
tsp.  vanilla
4
 eggs
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1
Tbsp.  PLANTERS COCKTAIL Peanuts

Make It

HEAT oven to 325ºF.

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese, sugar and peanut butter with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

MELT 4 oz. chocolate as directed on package. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust. Refrigerate remaining batter until ready to use.

BAKE cheesecake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

MELT remaining chocolate; drizzle over cheesecake. Sprinkle with nuts.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this luscious cheesecake.
Make it Easy
Use sugar cookies purchased from the bakery section of your supermarket to prepare the crust for this luscious cheesecake.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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