Home for Sunday dinner and it feels so good.
I graduated with my Masters in December, cannot find a job, and Wills left me for the Canadian Wilderness for over a week… naturally I came home to wallow in my boredom with my family… and bake.
One of the best things about being at home is Sunday dinner when my Grandma Ruby comes over and we spend the day preparing something delicious. My part in this feast is typically dessert, and this week is no different.
My brother requested cheesecake and I have been craving something rich with chocolate so naturally when I found the recipe for a ‘Decadent Chocolate-Peanut Butter Cheesecake’ (p. 127) in the Better Homes and Gardens Best-Loved Reader Recipes magazine (2012), I almost jumped for joy- like literally!
The perfect marriage of everything I love!
Decadent Chocolate-Peanut Butter Cheesecake
Prep: 40 minutes Bake: 45 minutes Cool: 45 minutes Chill: 4 hours
- 1 ½ cups finely crushed chocolate graham cracker squares
- ½ cup butter, melted
- 2 tablespoons sugar
- 2 8-ounce packages cream cheese, softened
- 1 cup creamy peanut butter
- ¼ cup sugar
- 1 egg, lightly beaten
- 1 ½ cups semisweet chocolate pieces
- 2 tablespoons milk
- ½ teaspoon vanilla
- 2 eggs, lightly beaten
- Preheat oven to 300 degrees. For crust, in a small bowl combine crushed graham crackers, melted butter, and 2 tablespoons sugar. Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan; set aside.
- In a medium bowl beat one package of cream cheese with an electric mixer until smooth. Beat in peanut butter and ¼ cup sugar until combined. Fold in one egg; set aside.
- In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cub the remaining cream cheese; stir into melted chocolate until smooth. Stir in milk and vanilla. Fold in two eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Spread the remaining chocolate mixture over peanut butter layer.
- Bake about 45 minutes or until top is set when gently shaken. The outer 2 inches of the top will be slightly puffed and dry-looking; the center will look darker and wet.
- Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 30 minutes. Remove sides of springform pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts*.
* I cut up Reese’s eggs and sprinkled them over the top instead of peanuts