** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 300 F In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.
2. Beat in eggs, one at a time. Add vanilla, beat until smooth.
3. Add heavy cream, beat till well blended. Transfer 1/3 of batter to another bowl and set aside.
4. Beat melted chocolate into remaining batter.
5. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed.
6. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.
7. Using the long handle of a wooden spoon, swirl the two flavors together.
8. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center.
9. Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs.
10. or overnight. For a crust, I use Oreo cookie crumbs and make a crust using their recipe.
11. I also do not swirl the flavors together. I like them layered better.
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Dietary Notes:
This recipe is high in Vitamin A with 21% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Egg, Cheese, Natural Sweeteners allergies.
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