Frank's Recipes! Chocolate Peanut Butter Swirl Cheesecake

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Chocolate Peanut Butter Swirl Cheesecake

Serving Size : 16

2 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
sugar
8 1 ounce semisweet chocolate square

32 ounces cream cheese, at room temperature
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter

In 10 x 3 springform pan, mix graham-cracker crumbs, butter, and 1/4 cup sugar. Press mixture onto bottom and up side of pan. Refrigerate.

In small saucepan over low heat, heat chocolate until melted and smooth, stirring frequently. Remove saucepan from heat; cool chocolate slightly. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/4 cups sugar. With mixer at low speed, beat in milk and eggs; beat 3 minutes, occasionally scraping bowl with rubber spatula. Remove 1 cup batter to small bowl; stir in peanut butter until well blended. Into batter remaining in large bowl, with mixer at low speed, beat melted chocolate until blended. Pour chocolate batter into pan. Preheat oven to 475 deg. Spoon dollops of peanut-butter mixture onto batter. With knife or small metal spatula, cut and twist through mixtures to obtain marbled effect. Bake cheesecake 10 minutes. Reduce heat to 300 deg. Bake 50 minutes. Turn oven off. Leave cheesecake in oven 30 minutes longer with oven door slightly ajar. Remove cheesecake from oven; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or overnight.