Peanut Butter-Chocolate Cheesecake
The classic combo of chocolate and peanut butter go together perfectly in this creamy cheesecake. What could be better?
Recipe Summary test
Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.
The crust can be baked ahead of time. Cool, then store at room temperature up to 24 hours before continuing as directed. Or, prepare the dough for the crust and refrigerate up to 24 hours before pressing onto bottom of springform pan and baking as directed.
How to Press the Cookie Dough onto Bottom of Pan:
Since the cookie dough for the crust is slightly sticky, moisten your fingers with water before using to press dough onto bottom of springform pan.