Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!
- 9 oz. chocolate wafer cookies (I use animal crackers)
- 1/4 c. margarine (melted)
- 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
- 1/2c. sugar
- 3 eggs
- 2 c. dark chocolate chips (melted)
- 1 c. heavy whipping cream
- 2 tbsp. margarine (melted)
- 3 tsp. vanilla
- 1/4c. heavy whipping cream
- 1/2c. semi-sweet chocolate chips
Peanut Butter Topping:
- 1/2c. heavy whipping cream
- 1c. peanut butter baking chips
- Preheat oven to 325 degrees
- Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
- Beat softened cream cheese with sugar until smooth.
- Add eggs one at a time, beating in between each one.
- Add remaining cheesecake ingredients, beating until smooth.
- Pour into crust and allow to sit at room temp for 30 minutes.
- Place on a cookie sheet and bake for 60 minutes,
- Turn off oven, open oven door a little and allow to sit for another 30 minutes.
- Remove from oven and run knife around edge of pan. Remove edge of pan.
- Allow to come to room temperature (make toppings during this time)
- PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
- CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
- After 5 minutes, stir both until smooth.
- Pour peanut butter over top of cheesecake, smoothing to edges
- Refrigerate about 10 minutes.
- Pour chocolate over peanut butter and smooth into a center circle.
- Decorate as desired.
- REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.
My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow. My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course! I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!) I’ve made this cheesecake for years and it always is just soooo creamy and smooth. So here’s my little Thanksgiving treat for you my faithful readers!! I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life! HAPPY THANKSGIVING!!!!!!
one. last. bite………