Saturday, May 3, 2008

Best. Cheesecake. Ever.

Cheesecakes are probably my favorite indulgence. Then if you decide to go and add peanut butter and chocolate to the mix. Well, I am sold. I found the easiest, most incredible recipe that combines the best of both worlds into one wickedly good tasting cheesecake. Not only is it wickedly good, it's wickedly easy. I had never made cheesecake until I attempted this, and it came out absolutely perfect. No complicated water baths to scare you off.

Aside from not having any pictures, I don't have a suitable camera for taking pictures of all my yummy treats, so in the meantime, until I can get some pictures, just imagine complete and utter decadence in your mind.

Peanut Butter Chocolate Chip Cheesecake

1 1/4 cups graham cracker crumbs
1/3 cup plus 1/4 cup sugar
1/3 cup cocoa
1/3 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 2/3 cups (10 oz package) peanut butter chips melted ( Reese's is best)
4 eggs
2 teaspoons vanilla
1 cup chocolate chips

Preheat oven to 350 degrees F, and grease a 9 or 10 inch springform pan.

Mix together graham cracker crumbs, sugar, cocoa, and butter in a medium bowl using your hands. Press into bottom and onto sides of springform pan.

Beat cream cheese in a large bowl until fluffy. Gradually beat in sweetened condensed milk, then melted peanut butter chips until very smooth. Add eggs and vanilla and beat well. Stir in chocolate chips.

Bake cheesecake in center rack for 55-65 minutes or until the center of the cheesecake is set. (Tip: place a cookie sheet under the cheesecake to catch any drips) Let cheesecake cool to room temperature and then place in the refrigerator to chill. Serve cold. (Another Tip: to make the cheesecake truly decadent, pour Reese's Shell Topping for ice cream over the top and chill)

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