Chocolate-Peanut Butter Cheesecake


Hello, lovely.

Apparently, the Kraft/Philadelphia website were down the other night.  I usually just go to the Kraft website, and use their recipe for peanut butter cheesecake, but I kept getting ‘404 – file not found’.  So I experimented, and this is what I got!

Chocolate-Peanut Butter Cheesecake

1/2 cup margarine or butter (I used 1 square of Imperial Margarine)
2 cups of Oreos crumbs

2 blocks of cream cheese
1/2 cup of peanut butter
2 eggs
1 tbsp sugar
1 shot Kahlua
2-3 tbsps of melted chocolate (or 4… or 5…)

Crumbled peanut butter cups

Preheat oven to 325.  Melt your margarine and stir the crumbs in.  Press down into the pan with your fingers.  When we cook cheesecakes, we put a layer of wax paper on top of the springform pan.  Bake for 5-10 minutes.

Mix together cream cheese and peanut butter.  Do a little taste test to make sure the peanut butter is strong enough for you.  Add eggs and sugar, and mix.  Add in Kahlua.  You’ll want to grease your spring form pan, just so the cheesecake comes out easily.  I forgot.  I poured in a little of the mixture before I forgot.  Ideally, you would spray some Pam onto the sides after baking the base.  I had to put some margarine onto a piece of paper towel and get the edges that way.  Once your have your mixture poured into the pan, add the melted chocolate, and swirl it around.  Bake at 325 for 30 mins.  If it doesn’t looked cooked at 30 minutes, leave for another 5.  It will brown a little when it is cooked.

Once the cheesecake has cooled, crumble some peanut butter cups over top.  I had a bag of the Reese minis in our cupboard, and they all melted together in the heat wave last week.  They were perfect on top.

Enjoy with a big glass of milk!


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