Last year for my husband's birthday, which happens to be New Year's Day, he requested Chocolate Peanut Butter Cheesecake instead of the usual cake. After going through many recipes on the interwebs, I thought this one sounded good, so I tweaked it little to make it my own. It is sooo incredibly rich and delicious, that he has requested it once again for his birthday tomorrow.
This is why we don't start start our "eating healthy" New Year's resolution until about the 5th or 6th of January, when this goodness is all gone, and our birthdays have passed (mine is Jan. 3rd... gotta love how three out of four of our family members birthdays and Christmas are all within about 12 days of each other!)
Happy New Year everybody!! (And happy eating!)
Crust
2 cups finely ground Oreo cookie crumbs
1/4 cup butter, melted
1/4 cup butter, melted
Filling
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 teaspoons pure (no imitation people... that's just wrong.) vanilla extract
3/4 cup semisweet chocolate chips, melted
3 large eggs
1/2 cup creamy peanut butter, warmed
8-10 large peanut butter cups, coarsely chopped (or some of those new super mini ones from either Reese's, or Trader Joe's. We personally like TJ's better...)
Preheat oven to 325 degrees. Coat bottom and sides of a spring form pan with cooking spray.
In a medium bowl, stir together cookie crumbs and melted butter until well combined; evenly press into bottom of pan. Bake 8 minutes or until crisp.
In a large mixing bowl, using a mixer on medium speed, beat cream cheese until creamy - about 2 minutes. Beat in granulated sugar and vanilla until incorporated. Beat in melted chocolate until incorporated, scraping down sides of bowl. Beat in eggs, one at a time, until just combined. Pour batter over crust, and swirl peanut butter into the mixture. Bake 55-60 minutes or until well risen, set, and only slightly jiggly. In the last five minutes of baking, sprinkle peanut butter cups over the top.
Cool on a wire rack for 1 hour. Lightly cover and refrigerate until cold - about 4 hours - or until ready to serve.
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 teaspoons pure (no imitation people... that's just wrong.) vanilla extract
3/4 cup semisweet chocolate chips, melted
3 large eggs
1/2 cup creamy peanut butter, warmed
8-10 large peanut butter cups, coarsely chopped (or some of those new super mini ones from either Reese's, or Trader Joe's. We personally like TJ's better...)
Preheat oven to 325 degrees. Coat bottom and sides of a spring form pan with cooking spray.
In a medium bowl, stir together cookie crumbs and melted butter until well combined; evenly press into bottom of pan. Bake 8 minutes or until crisp.
In a large mixing bowl, using a mixer on medium speed, beat cream cheese until creamy - about 2 minutes. Beat in granulated sugar and vanilla until incorporated. Beat in melted chocolate until incorporated, scraping down sides of bowl. Beat in eggs, one at a time, until just combined. Pour batter over crust, and swirl peanut butter into the mixture. Bake 55-60 minutes or until well risen, set, and only slightly jiggly. In the last five minutes of baking, sprinkle peanut butter cups over the top.
Cool on a wire rack for 1 hour. Lightly cover and refrigerate until cold - about 4 hours - or until ready to serve.
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