Ingredients for the Crust:
- 10 chocolate graham cracker crumbs
- 6 tbsp butter, melted
- 1/4 cup sugar
- 3/4 cup peanut butter
Preheat oven to 350F. Place graham crackers in a plastic bag and crush with a rolling pin. Empty into a mixing bowl, add melted butter and sugar, and combine. Press the mixture into a 9″ springform pan, spreading evenly on the bottom and sides. Bake for 8-10 minutes. Microwave the peanut butter for 30-45 seconds, or until melted. Spread evenly on bottom of the crust. Set aside.Ingredients for the Filling:
- 16 oz cream cheese, softened
- 1/2 cup peanut butter
- 3/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 cup Reese’s peanut butter cups, chopped, divided use
- 1/2 cup chocolate chips, melted
Preheat oven to 325F. Beat cream cheese, peanut butter, and sugar until smooth. Add vanilla and mix. Gradually beat in eggs one at a time. Remove 1 cup batter into a separate bowl and set aside.
Into the remaining batter, fold in the Reese’s peanut butter cups, reserving 1/4 cup for garnish. Spread batter into the prepared crust.
Stir reserved batter into the melted chocolate chips. Drop mixture by tablespoons onto surface of peanut butter batter. Using a skewer or butter knife, gently swirl for a marbled effect.
Place the pan into a larger roasting pan and fill the larger pan with about 1/2″ water. Bake 45 minutes or until center is almost set. Remove from oven and allow to cool 30 minutes. With a knife or flexible spatula, loosen cheesecake from side of pan. Cool completely, then garnish with the reserved peanut butter cups.
(Original post on my blog at: http://foodto.us/2012/peanut-butter-chocolate-swirl-cheesecake.html)
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