Peanut Butter Chocolate Swirl Cheesecake
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 ounces cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted; semisweet or milk chocolate
Combine crumbs with brown sugar; mix in melted butter until well
moistened. Pat into a 7 inch spring form pan. In a medium sized
mixing bowl, with an electric hand held mixer, cream together the
cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium
speed for about 2 minutes. Add peanut butter, flour and vanilla;
beat about 2 more minutes. Pour all but about 1/2 cup of the batter
into the prepared pan. Combine the melted chocolate chips with the
remaining batter and pour on top of the batter in the pan. Cut the
chocolate batter in gently with a knife to make a swirling pattern,
without disturbing the crust. Place on a rack or aluminum foil ring
to keep the pan off the bottom of the pot, in the crockery cooker.
Cover and cook on high for 2 1/2 hours. Turn heat off and leave for
about 1 1/2 to 2 hours, until cooled enough to remove. Cool
completely before removing from pan. Chill before serving and store
leftovers in the refrigerator.
|