Brownie Peanut Butter Cheesecake
Crust:
3 1/2 oz. semisweet chocolate, grated (reserve 1/2 oz.)
1/4 C. butter
1/2 C. all-purpose flour
1/8 tsp. baking powder
2 large eggs
1 C. packed light brown sugar
1 1/2 tsp. chocolate extract
Filling:
12 oz. cream cheese, room temperature
1 C. packed light brown sugar
3 large eggs
1/2 C. sour cream
1 1/3 C. creamy peanut butter
Topping:
3/4 C. sour cream
2 tsp. granulated sugar
1/2 C. creamy peanut butter
Small apricot roses for garnish
Preheat oven to 350�F. Lightly grease and flour a 9- or 10-inch springform
pan.
Crust: In the top of a double boiler, over simmering water, melt 3 ounces
of the chocolate and the butter, stirring until smooth. Remove from heat.
Combine the flour and baking powder.
In a medium bowl, with electric mixer on medium, beat the eggs until thick and
light-colored. Beat in the brown sugar until well blended. Beat in the melted
chocolate, chocolate extract, and remaining 1/2 ounce of grated chocolate.
Gradually stir in the dry ingredients, mixing just until blended. Spread 1 cup
evenly onto bottom of the prepared pan. Chill the remaining crust mixture. Bake
for 15-17 minutes, or until firm. Cool in the pan in the refrigerator for 15-30
minutes.
Filling: In a large bowl, with electric mixer at medium, beat the cream
cheese and brown sugar until smooth. Beat in the eggs and sour cream. Beat in
the peanut butter.
To prepare the pan, use a spatula to spread the remaining chilled crust evenly
around the insides of the pan. To make this easier, set the pan on its side and
roll it, spreading at the same time. Pour in the filling mixture.
Bake for 25-30 minutes, or until the filling is firm, spreading the topping on
the cheesecake about 3 minutes before removing from the oven.
Topping: In a small bowl, with electric mixer on medium, mix the sour
cream, sugar, and peanut butter until smooth. Spread evenly over the top of the
cake in the oven 2-3 minutes before it is removed. Cool on a wire rack for 1
hour. Place in a plastic or paper bag and chill overnight.
Remove the side of the pan and garnish with small apricot roses. Cut the cake
into narrow wedges and serve.
AUTHOR: Linda |