The only thing better than peanut butter and chocolate? Peanut butter and chocolate swirled together in a dense, creamy cheesecake that serves 16.
What You Need
Original recipe yields 16 servings
20 OREO Cookies, crushed
1/2 cup creamy peanut butter, melted, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
6 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
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Let's Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Enjoy a serving of this rich-and-indulgent treat on special occasions.
How to Melt Peanut Butter
Microwave peanut butter in microwaveable bowl on HIGH 30 sec to 1 min. Stir until completely melted.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 45 sec. or just until softened. Add 15 sec. for each additional pkg. of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.