Creamy Chocolate Peanut Butter Cheesecake 2
Tasty, creamy chocolate peanut butter cheesecake
Ingredients:
Crust
1-1/2 cups crushed graham crackers
1/4 cup melted butter
1/4 cup Hershey' s cocoa
Filling
3 pkg (8 oz.) softened cream cheese
3/4 cup sugar or (sucanat opt)
1/2 cup sour cream
1 T vanilla
3 eggs
3 T flour or (whole wheat pastry flour opt)
1/4 cup carob powder or Hershey s cocoa
1/4 cup sugar or (sucanat opt)
1 T vegetable oil
1-1/4 cup Reese s peanut butter chips
1/4 cup milk or (Blue Diamond Almond Breeze)
Directions:
Crust
1-1/2 cups crushed graham crackers
1/4 cup melted butter
1/4 cup Hershey's cocoa
In saucepan melt butter add graham crackers, and cocoa and stir well. Press mixture to bottom of a 9 inch springform pan or 9 inch square pan.
In mixing bowl beat:
Cream cheese, sucanat or sugar, sour cream, and vanilla until light and fluffy. Blend in eggs and flour. On medium speed blend carob or cocoa, 1/4 cup sucanat or sugar and oil with 1-1/2 cups of the vanilla-cream cheese batter.
In double boiler over water add:
1/4 cup milk, and peanut butter chips. Mixture will be thick. Gradually add this mixture (warm) to the remaining vanilla-cream cheese batter. On high beat 5 minutes.
Spoon the peanut butter and cocoa batters alternately onto crust. Bake 450 degrees 10 minutes. Reduce heat 250 degrees bake 30 minutes more. Turn oven off. Leave cake to sit in oven 30 minutes longer. Cool and Chill in frig.
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