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Chocolate Peanut Butter Cheesecake


1 1/2 cups crushed Oreo cookies (about 15 cookies)
4 packages (8-oz ea) cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
2 cups (12-oz) chocolate chips*
1/2 cup creamy peanut butter
2/3 cup whipping cream
Reese Peanut Butter cups, optional garnish


Preheat oven to 350 degrees.

Press crushed Oreo cookies into bottom of 10-inch spring-form pan. Bake 7-9 minutes or until set. Cool on wire rack while preparing cake. Reduce oven heat to 300 degrees.

Beat softened cream cheese, sugar and vanilla until smooth and creamy; add eggs one at a time beating well after each addition. Divide batter equally between two bowls.

Melt 1 cup chocolate chips; stir into 1/2 the cheesecake batter; pour batter into crust prepared pan. Microwave peanut butter until soft; stir into until remaining cheesecake batter and spread pour on top chocolate layer. (If desired, place alternating spoonfuls of chocolate and peanut cheesecake batter into prepared pan and swirl.) Bake cheesecake at 300 degrees for 60-65 minutes or until center is almost set.

Place pan on cooling rack; cool approximately 1 hour. Carefully run a knife around edge of pan and remove sides of pan. Place remaining chocolate chips in bowl; bring cream to a boil and pour over chocolate chips. Stir until chips are melted and mixture is smooth and creamy. Spread chocolate over top and sides of cheesecake. Refrigerate overnight; cut optional Reese Peanut Butter cups into quarters and garnish top of cheesecake. Refrigerate leftovers.

Notes:

Rich, smooth and decadently delicious cheesecake – enjoy sparingly. Optional Peanut Butter Cups not included in nutrition analysis. Serves 16

* Try semi-sweet chocolate chips inside the cheesecake and milk chocolate chips for the topping.

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV

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