Hi Friends!
Raise your hand(s), if you like peanut butter and chocolate combo, because I have a nice recipe to share today. Dessert cheesecake. Yes! If you were wondering if there was cheesecake that isn’t dessert….yes there are 😁 But not today. I am sharing dessert one, not a savory one 😊
It’s my husband’s birthday and he likes Reese’s peanut butter chocolate cup too much 😁 For his birthday, I often prepare him cakes that are around peanut butter and chocolate flavor 😁
Anyways! Here it is, simple cheesecake with extra yumminess 😊
1 sleeve tea biscuits
2 tbsp melted butter
500 g cream cheese
1/2 c sugar
3 eggs
1 cap vanilla essence
3 tbsp flour
1 tbsp semi sweet chocolate chips
1 tbsp milk chocolate chips
1-2 heaping tbsp smooth peanut butter
Using a food processor, crush tea biscuits into fine crumbs, then mix it with melted butter. Press bottom side up on a spring form pan, and bake for 5 minutes on preheated 350 F
Meanwhile cream sugar and cream cheese until fluffy, then beat in eggs one at a time, followed with vanilla essence and flour, mix until just combined
Divide batter into two, and mix one with peanut butter, while the other with melted chocolate chips (I melted them quickly in microwave at 30 seconds intervals)
Pour each batter alternating one after another, creating marble effect. Bake cheesecake on preheated 350 F until firming up but center still somewhat jiggling, for 50-60 minutes
Cool on rack then chill for 4 H at least, if not overnight
Peanut Butter Chocolate Cheesecake
Ingredients
Crust
- 1 sleeve tea biscuits
- 2 tbsp melted butter
Cheesecake
- 500 g cream cheese
- 1/2 c sugar
- 3 eggs
- 1 cap vanilla essence
- 3 tbsp flour
- 1 tbsp semi sweet chocolate chips
- 1 tbsp milk chocolate chips
- 1-2 heaping tbsp smooth peanut butter
Instructions
- Using a food processor, crush tea biscuits into fine crumbs, then mix it with melted butter. Press bottom side up on a spring form pan, and bake for 5 minutes on preheated 350 F
- Meanwhile cream sugar and cream cheese until fluffy, then beat in eggs one at a time, followed with vanilla essence and flour, mix until just combined
- Divide batter into two, and mix one with peanut butter, while the other with melted chocolate chips (I melted them quickly in microwave at 30 seconds intervals)
- Pour each batter alternating one after another, creating marble effect. Bake cheesecake on preheated 350 F until firming up but center still somewhat jiggling, for 50-60 minutes
- Cool on rack then chill for 4 H at least, if not overnight
