Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chocolate Peanut-Butter Swirl Cheesecake
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- #18963
A rich and creamy chocolate cheesecake gets an added bonus: swirls of peanut butter mixed in the batter!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
1 comment
ingredients
2 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
sugar
8 ounces semisweet chocolate
32 ounces cream cheese, at room temperature
1/4 cup milk
5 large eggs
2/3 cup creamy peanut butter
directions
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 degrees F.
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 degrees F. 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.
added by
carolreu
nutrition data
437 calories, 37 grams fat, 21 grams carbohydrates, 10 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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reviews & comments
November 4, 2013
So good! I added chopped reese's peanut butter cups along with the peanut butter to the cheesecake part but that's the only change I made.
It would be nice to hear a review about the recipe as it is submitted, without completely changing all the ingredients! I'll have to try it myself.
March 24, 2008
I made this cheesecake using crushed oreo's instead of graham crackers for the crust. I also added a chocolate ganache topping with crushed Reese's Peanut Butter cups on top. To make the ganache put 6oz of semi-sweet chocolate chips & 1/2 cup heavy whipping cream in microwavable bowl. Cook in microwave until chips are melted, stirring often. Remove from microwave and let sit for 10-15min.. Pour over refrigerated cheesecake. After pouring the ganache, put crumbled Reese's Peanut Butter cups on top. The final result was DELICIOUS!
June 25, 2003
I actually was looking for a peanut butter cheesecake, and modified this recipe. I decreased the amount of semi sweet chocolate by half and added it to the 1 cup of cream cheese mix to make the swirl. I doubled the peanut butter to add to the cream cheese mixture that becam the body of the cheesecake. IT WAS DLEICIOUS!!!! Everyone that tried it, loved it. I will make it again, when requested.