Zutaten für Chocolate Drizzled Peanut Butter Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1 1/4 cups sugar (1/4 cup for crust, 1 cup for filling)
- 1/4 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup peanut butter chips
- 1/4 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon shortening
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Drizzled Peanut Butter Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Chocolate Drizzled Peanut Butter Cheesecake
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove from oven and let cool completely.
- Increase oven temperature to 450°F (230°C).
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
- In a microwave-safe bowl, combine peanut butter chips and milk. Microwave in 30-second intervals, stirring until melted and smooth.
- Add the melted peanut butter mixture to the cream cheese mixture; beat until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the batter into the prepared graham cracker crust.
- Bake for 10 minutes at 450°F (230°C).
- Reduce oven temperature to 250°F (120°C).
- Continue baking for 40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Run a knife around the edge of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan.
- Prepare chocolate drizzle: In a microwave-safe bowl, combine chocolate chips and shortening. Microwave in 15-second intervals, stirring until melted and smooth.
- Drizzle melted chocolate over the cooled cheesecake.
- Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
124g
Fat
97g
Carbs
12g
