This wasn't how my cheesecake looked.
I know I took pictures, but I can't find them. Anywhere.
Anna from Diary of a Ladybird graciously allowed me to use her photos of this delicious cheesecake.
I adapted this as well. If you've seen my cheesecakes before, you'll know that I do not own a springform pan so I make my cheesecakes in 9 x 13 in. pans. They do not turn out near as beautiful as the one in the picture but they cook fine and taste delicious.
If you follow her recipe and use super fine sugar and creamy peanut butter, the result will be a smooth and creamy delicious cheesecake. If you take my adaptations with what I had on hand, you will end up with a not so smooth but delicious cheesecake.
It did seem more like a bar than cheesecake because of the consistency but seriously, this was some tasty dessert!
Thanks again Anna for the fantastic pictures you let me use!! Check out her blog for some more tasty treats!
Chocolate Peanut Butter Cheesecake Recipe
Adapted from Diary of a Ladybird
1/2 (14 oz.) box of graham crackers (about 2 cups, 7 oz)
1/2 cup salted peanuts
1/2 cup bittersweet or semisweet chocolate chips
3 tbsp. soft butter
2 (8 oz) bars cream cheese (I had one light and one regular)
3 egg yolks
1 cup sugar (original recipe calls for superfine sugar)
1/2 cup sour cream
1 cup creamy peanut butter (I used chunky, we don't mind chunks)
1 cup sour cream
1 cup milk chocolate chips
2 tbsp. light brown sugar
Process crackers, peanuts, chocolate chips and butter in a food processor. Once it becomes together in a clump, dump it into a 9 x 13 in. pan. Press it on the bottom and up the sides a bit. Put it into the refrigerator while you make the filling.
Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
Pour and scrape the filling into the crust and bake for 1 hour to 1 hour 5 minutes. Take the cheesecake out of the oven and set aside while you make the topping.
Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
Gently pour topping on top of cheesecake and put back into the oven for about 15 minutes. Cool cheesecake completely before eating.
Total calories = 7629 calories
32 pieces = 238 calories per piece
24 pieces = 318 calories per piece
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.