Ingredients for Chocolate And Peanut Butter Fudge Cheesecake
- Vanilla Wafer Crumbs
- ¼ cup powdered sugar
- Cocoa Powder
- Butter
- Light Cream Cheese
- Granulated Sugar
- 4 large eggs
- 1 cup sour cream
- All Purpose Flour
- Vanilla Extract
- a pinch of salt
- Semi Sweet Chocolate Chips
- Peanut Butter Chips
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How to Make Chocolate And Peanut Butter Fudge Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup powdered sugar, 2 tablespoons unsweetened cocoa powder, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie plate.
- Bake for 8 minutes. Remove from oven and let cool completely.
- In a large bowl, beat together 16 ounces cream cheese (softened), 1 ½ cups granulated sugar, until smooth and creamy.
- Add 4 large eggs one at a time, beating well after each addition. Stir in 1 cup sour cream, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, and a pinch of salt.
- Beat until just combined. Do not overmix.
- Gently fold in 2 cups of the cream cheese mixture into a separate bowl containing 6 ounces of melted semi-sweet chocolate.
- In another bowl, gently fold 2 cups of the remaining cream cheese mixture into 1 cup melted peanut butter chips.
- Refrigerate the remaining cream cheese batter for 10 minutes to slightly thicken.
- Spread the chocolate batter evenly over the cooled crust.
- Carefully and slowly pour the peanut butter batter over the chocolate layer. Do not stir or mix the layers.
- Bake for 50-55 minutes, or until the center is almost set. The edges will be set, but the center may still have a slight jiggle.
- Let cool completely on a wire rack. If using a springform pan, cool for 10 minutes before running a knife around the edges to loosen the crust.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Remove the sides of the springform pan (if used) before serving.
- Store in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
136g
Fat
99g
Carbs
20g
