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.


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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Crust: 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.
2Add 1/2 cup flour and baking powder. Mix until just blended. Do not overbeat.
3Spread 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.
4Cheesecake: Blend cream cheese and 1/2 cup light brown sugar until smooth.
5Add 3 eggs, one at a time, beating on low speed, and 1/2 cup sour cream.
Add peanut butter and 1/4 cup flour.
6Spread remaining brownie batter around the sides of the pan, sealing batter to brownie crust.
7Pour in filling, which will not be as high as brownie batter.
8Bake 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.
9Beat 3/4 cup sour cream and 3 teaspoons sugar.
Spread on top of cheesecake to within 3/4 inch of edge.
10Bake cheesecake 3 minutes more.
Cool.
Refrigerate overnight.

About this Recipe

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