Peanut Butter Chocolate Chip Cheesecake
A terrific cheesecake with a cocoa-infused graham cracker crust and an easy peanut butter-flavored filling studded with mini chocolate chips.
1 1/4 cups graham cracker crumbs
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
4 large eggs
2 teaspoons vanilla extract
1 (10-ounce) package peanut butter chips, melted
1 cup miniature semisweet chocolate chips
- For Crust: Stir together graham cracker crumbs, sugar, unsweetened baking cocoa, and melted butter. Press onto the bottom of a 9-inch springform pan.
- For Filling: In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, vanilla, then melted peanut butter chips and the miniature semisweet chocolate chips. Pour over the crust and bake at 375°F (190°C) for 55 to 65 minutes, or until the center is set. Cool.
Makes 12 servings.