Philadelphia Chocolate Peanut Butter Cheesecake Recipes

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Add chocolate, peanut butter and milk; mix well. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, peanut butter and remaining sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust. Refrigerate remaining batter until ready to use.
• Bake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, mix together softened cream cheese until smooth.
• Add the powdered sugar and continue to mix until there are no lumps.
• Add the vanilla and melted chocolate and mix until the color is even.
• Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
• In a large bowl, mix together melted peanut butter and confectioner's sugar.
• Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
• Refrigerate for 2-4 hours.
• Enjoy!

Steps:

• Heat oven to 325 degrees F.
• Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
• Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Steps:

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Steps:

• In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-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., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on)., For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. 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 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.