Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Take this dessert to another level with a drizzle of chocolate or caramel sauce over each slice.

Lisa Coley, Elgin, South Carolina
Recipe by Oxmoor House July 2004

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Recipe Summary test

prep:
33 mins
cook:
1 hr 8 mins
chill:
1 hr
total:
2 hrs 41 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine graham cracker crumbs, 1 teaspoon sugar, and butter; press mixture into bottom of a 9-inch springform pan. Bake at 350° for 8 minutes. Remove from oven; set aside, and cool. Reduce oven temperature to 325°.

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  • Melt morsels according to package directions; set aside.

  • Beat 3 packages cream cheese at medium speed with an electric mixer until smooth. Gradually add 1/2 cup sugar, beating until blended. Add 3 eggs, 1 at a time, beating well after each addition. Fold in melted chocolate and vanilla. Pour mixture into prepared pan; set aside.

  • Beat remaining 2 packages cream cheese at medium speed until smooth. Gradually add remaining 1/2 cup sugar, beating until blended. Add remaining 2 eggs, 1 at a time, beating well after each addition. Add peanut butter, beating just until combined. Carefully pour peanut butter mixture over chocolate mixture.

  • Bake at 325° for 1 hour or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours or overnight. Gently run a knife around edge of pan, and release sides. Store in refrigerator.

Source

Southern Living Cook-Off Cookbook

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