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Ingredients
| graham cracker crumbs: 1 1/2 cups |
| peanuts: 1/2 cup (finely chopped) |
| ground cinnamon: 3/4 tsp |
| salted butter: 3/4 cup (melted) |
| cream cheese: 3 8oz packages |
| peanut butter: 3/4 cup |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| vanilla extract: 1 tsp |
| eggs: 2 |
| eggs: 1 (yolk) |
| half and half cream: 1/4 cup |
| semisweet chocolate chips (chips): 2 cups |
Sarah's Choco-Peanut Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
1 min -
Servings
1 serving(s)
Tags
- Preheat oven to 375 degrees F.
- Line the outside of a 9" springform pan with aluminum foil.
- To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon.
- Stir in butter.
- Press the mixture onto the bottom and sides of an ungreased 8 or 9" springform pan, and set aside.
- To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth.
- Add eggs and egg yolk all at once, beating on low speed until combined.
- Stir in half-and-half and chocolate chips.
- Pour batter into the springform pan.
- Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan.
- Bake in the preheated oven for 40-50 minutes.
- Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.