Peanut Butter Chocolate Chip Cheesecake

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READY IN: 1hr 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
  • In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
  • Add sour cream and vanilla. Add the mini chocolate chips.
  • Pour cheesecake mixture into prepared cookie crust.
  • Put cheesecake in 350 degree oven on middle oven rack.
  • Position a baking pan filled halfway with hot water on lower rack.
  • Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
  • Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
  • Remove from oven and let cool on wire rack.
  • In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
  • Spread chocolate topping over cooled cheesecake.
  • Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
  • Refrigerate .12-24 hours.
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