Peanut Butter Chocolate Cheesecake

I have decided to add some recipes to my blog. I really enjoy baking. I have recently started trying to make up my own recipes instead of using someone else's idea.

So here we go - Peanut Butter Chocolate Cheesecake.

First, the crust. The crust is always my favorite part of a cheesecake or pie. I could eat graham cracker crust FOR DAYS. For this crust you will need, two cups of crushed graham crackers, 1 cup of powdered sugar, and 1/4 cup of butter.



I recently started putting powdered sugar (you can also use granulated sugar) in my graham cracker crusts. I stole this idea from It makes them SO good.

Anyways, you mix that all up with a fork, and then press it into a 9in Springform pan. If you don't have one and live in Edmond, come borrow mine. Press the crust all over the bottom and 1 in up the sides. This makes the crust really thick. If you don't like thick crust, use less graham crackers.
It should look like this:



Set the crust aside.

In a large mixing bowl, beat 24oz of cream cheese. Make sure it is room temperature or it won't beat very easily. I try to buy cream cheese with "less fat" to make myself feel a little better.


Beat until smooth. Depending on how good your hand mixer is, you should be able to use it. I always at least try - that way I get to use my colorful bowls and I absolutely cannot stand cleaning my big mixer. My hand mixer worked just fine.
When the cream cheese is smooth, add 1/2 a cup of sugar. Mix in, and be sure to scrape the sides or else all the sugar will spread out to the edges of the bowl. Then add 3 eggs, one at a time, beating mixture after each.
When everything is mixed in, add 1 cup of Half and Half and 1 Tablespoon of vanilla. Afterwards the mixture will look like soup.



Divide the mixture evenly into 2 separate bowls. In one bowl, mix in 1/3 cup of peanut butter. I used the natural stuff. Make sure you mix it in with the mixture, not just with a fork. The fork won't mix it well enough. TRUST ME. :)
In the other bowl, mix in 1/2 a cup of melted semi-sweet chocolate chips and 1 1/2 Tablespoons of unsweetened cocoa powder.



When everything is all mixed up, pour the peanut butter mixture over the crust. Then pour the chocolate mixture over that. I was really hoping for layers, but because both mixtures are so soupy, that didn't really work. So I just put the chocolate in the middle. I think next time I'll swirl it.



Place in the oven at 350 degrees for 50 minutes.
When you take it out, turn the oven off. Put the cheesecake back in the oven for 2-3 hours. This prevents cracking. If you don't care about cracked cheesecake, then throw that baby in the oven until you just can't stand NOT eating it anymore. Ok, seriously ... at least 4 hours.