Chocolate Peanut Butter Cheesecake - UNBELIEVABLY CREAMY !

Preheat the oven to 350 F.

Fill any baking pan halfway with water, and place it on the oven’s lower rack.

Bring cream cheese and peanut butter to room temp.

Beat all cheesecake ingredients in a blender or food processor just until smooth. (Do not overbeat, which could introduce air bubbles that burst in the oven and cause cracking.)

Spread into a springform pan, with an optional crust.

Place on the middle rack, above the rack with the water pan.

Bake 30 minutes. Do not open the oven door during this time.

When time is up, still do not open the oven at all, but turn off the heat.

Leave in the closed oven an additional 5 minutes.

Then remove the cake (it will still look underdone).

Let cool at least 20 minutes before placing in the fridge.

Chill at least 5 hours or overnight, during which time it firms up considerably.

Equipment Needed

Spice Level:

Dietary

Allergens