Chocolate Peanut Butter Cheesecake
Ingredients
- Crust:
- 2 cups (500 mL) chocolate cookie crumbs
- 1/2 cup (125 mL) butter, melted
- Filling:
- 8 oz (250 g) cream cheese, softened (3 packages)
- 2/3 cup (150 mL) sugar
- 1/4 cup (50 mL) Robin Hood® Original All Purpose Flour
- 4 eggs
- 1 cup (250 mL) Jif® Creamy Peanut Butter
- 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk, Original or Low Fat
- 1/2 cup (125 mL) Jif® Creamy Peanut Butter
- Chocolate Glaze:
- 1/2 cup (125 mL) Carnation® Evaporated Milk, Regular, 2% or Fat Free
- 2 cups (500 mL) semi-sweet chocolate chips
Directions
Step 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).
Step 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 1/2 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:
Step 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.