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Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

  • Makes: 16 servings  
  • Freezes: excellent 
  • Prep Time: 15 minutes 
  • Baking Time: 70 minutes 

Ingredients

Crust:

2 cups500 ml chocolate cookie crumbs

1/2 cup125 ml butter, melted

Filling:

8 oz250 g cream cheese, softened (3 packages)

2/3 cup150 ml sugar

1/4 cup50 ml Robin Hood® Original All Purpose Flour

4 eggs

1 cup250 ml Jif® Creamy Peanut Butter

1 can300 ml Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat

1/2 cup125 ml Jif® Creamy Peanut Butter

Chocolate Glaze:

1/2 cup125 ml Carnation® Evaporated Milk, Regular, 2% or Fat Free

2 cups500 ml semi-sweet chocolate chips

Directions

  1 Preheat oven to 350°F (180°C). Combine cookie crumbs and melted butter in small bowl. Press into bottom of 9” (3” deep) (23 cm/7.5 cm) springform pan. Place on baking sheet and bake 10 minutes. Remove from oven and reduce temperature to 300°F (150°C).

  2 Beat cream cheese in large bowl of electric mixer until smooth. Gradually beat in sugar, flour, eggs, 1 cup (250 mL) peanut butter and sweetened condensed milk. Pour over crust. Drop remaining ½ cup (125 mL) peanut butter over batter and use a knife to create a swirl pattern. Bake 55-60 minutes or until edges are firm but centre is still a bit jiggly. Remove and cool on wire rack. Refrigerate at least 6 hours to set.

  Glaze:

  3 Heat evaporated milk in small saucepan over medium heat until hot but not boiling. Remove from heat and add chocolate chips. Let sit 5 minutes until chocolate has melted. Stir until combined. Pour over chilled cheesecake. Return to fridge and chill an additional 1-2 hours or until chocolate is firm.

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