Peanut Butter Chocolate Chip Cheese Cake
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Since coming home, we have been running around getting two daughters ready for college. Caroline is moving into an apartment at Furman University and Lainey is moving into a dorm at Eckerd College. Lainey had her childhood friend Michael over for dinner and requested a cheese cake for dessert–her favorite. I chose to make a Peanut Butter Chocolate Chip Cheese Cake
Ingredients
Crust
1 1/2 cups crushed pretzels
1/3 cup melted butter
1/4 cup sugar
Filling
4 packages 8 ounce cream cheese
1 1/4 cup sugar
2 tsp vanilla
1/2 cup crunchy Jif peanut butter
3 eggs
1 cup mini chocolate chip morsels
Topping
1 cup sour cream
1/2 cup sugar
3 TBS crunchy Peanut butter
1/4 cup mini chocolate chip morsels
In a small bowl, combine pretzels, butter and sugar. Press onto the bottom and up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust.
Return pan to baking sheet. and Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes.
For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with chocolate chips. . Bake 5 minutes longer. Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool for an hour, then refrigerate for 8 hours before serving.
Yummy Dessert!
joy