Peanut Butter Chocolate Cheesecake (Cinderella)

Anita Hoffman

By
@scent4U

An awesome cheesecake with a brownie crust. Definitely an explosion of chocolate and peanut butter goodness in your mouth.
Photo adapted from Southern Living.


Featured Pinch Tips Video

Comments:

Serves:

16

Prep:

30 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

3 oz
unsweetened chocolate, chopped
1/4 c
unsalted butter, cut into small pieces
1/2 c
flour
1/8 tsp
baking powder
2
eggs
1 c
light brown sugar, firmly packed
1 1/2 tsp
vanilla
2 oz
semisweet chocolate, finely chopped

CHEESECAKE

8 oz
cream cheese, softened
1/2 c
light brown sugar, firmly packed
3
eggs
1/2 c
sour cream
1 1/3 c
creamy peanut butter
1/4 c
flour
3/4 c
sour cream
3 tsp
sugar

Directions Step-By-Step

1
Crust: Melt unsweetened chocolate and butter. Cool. Beat 2 eggs and 1 cup light brown sugar, about 4 minutes.
Beat in melted chocolate mixture, vanilla and semmisweet finely chopped chocolate.
2
Add 1/2 cup flour and baking powder. Mix until just blended. Do not overbeat.
3
Spread 1 cup brownie batter over bottom of greased 9 inch springform pan.
Bake until firm, at 350 degrees, about 17 minutes.
Cool baked crust in freezer for about 15 minutes.
4
Cheesecake: Blend cream cheese and 1/2 cup light brown sugar until smooth.
5
Add 3 eggs, one at a time, beating on low speed, and 1/2 cup sour cream.
Add peanut butter and 1/4 cup flour.
6
Spread remaining brownie batter around the sides of the pan, sealing batter to brownie crust.
7
Pour in filling, which will not be as high as brownie batter.
8
Bake in a greased and floured 9 inch springform pan at 350 degrees, about 50 minutes or until brownie sides have fallen to form a ring around the filling.
9
Beat 3/4 cup sour cream and 3 teaspoons sugar.
Spread on top of cheesecake to within 3/4 inch of edge.
10
Bake cheesecake 3 minutes more.
Cool.
Refrigerate overnight.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American