Oh-So-Worth-It Chocolate Peanut Butter Cheesecake Recipe

This article is for all who love chocolate cake. And this article is for those who love peanut butter. And who doesn't love cheesecake? If you are like me and you love all three, this is your recipe! The chocolate graham cracker buttery crust is the perfect beginning for this cheesecake. A layer of peanut butter filling sandwiched between two layers of a chocolate cream cheese mixture combines to form a most tasty, delicious cheesecake that serves sixteen! You are gonna love it!!

OH-SO-WORTH-IT CHOCOLATE PEANUT BUTTER CHEESECAKE

1 1/2 chocolate graham cracker crumbs
1/2 cup butter, melted
2 tablespoons sugar

Preheat oven to 300 degrees.

Combine the graham crackers, butter, and sugar and press into the bottom and 1-inch up the sides of a 9-inch springform pan; set aside.

2 bars (8-oz each) cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 large eggs, divided
1 1/2 cups semi-sweet chocolate chips
2 tablespoons milk
1/2 teaspoon vanilla extract
Chopped peanuts for garnish, optional

In a mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in the peanut butter and sugar until combined. Fold in 1 of the eggs that has been slightly beaten. Set bowl aside.

In a saucepan, over low heat, stir the chocolate chips until melted. Remove from heat and stir to smooth. Cute the remaining block of cream cheese into small pieces and add to the chocolate; stir to combine. Stir in the milk and vanilla extract until smooth. Slightly beat the two remaining eggs and add to the chocolate mixture. Spread half of the mixture into the pan. Carefully spread the peanut butter mixture over the chocolate layer. Evenly spread the remaining chocolate over the peanut butter layer.

Bake the cake at 300 degrees for 45 minutes or until the top is set when lightly shaken. The outer edges of the top will be slightly puffed up and dry looking while the center will look darker and wet.

Set the pan on a wire rack and allow to cool for around 15 minutes. Run a thin sharp knife around sides to loosen cake and allow to cool another half hour. Remove the sides of the pan; cool cake completely on the wire rack. Cover cake and refrigerate for 4 hours before serving.

Remove from the refrigerator and let set at room temperature 15 minutes before serving.

Yield: 16 servings

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Original article

Is There Anything Better Than Chocolate? Add PB for Chocolate Chip-Peanut Butter Whoopie Pies!

Do you remember the old Whoopie Pies of your childhood? When I was growing up in the 40s and 50s, I loved them in Devil's Food with a creamy vanilla filling. I grew up next door to my elderly grandparents. They never had a driver's license or a car and frankly, they didn't need one. Although we lived in the country, their groceries were delivered once a month by 'The Peddler'. I would write out my grandparents grocery list and they mailed it to the Peddler. The next week he and his wife came by in what I believe was an old school bus painted blue and delivered the order. They always had extras on the bus and my sister and I would always run out to buy us each a whoopie pie. A once a month treat that was sooo good! Since chocolate and peanut butter are two of our favorite things, this recipe combines the two into Chocolate Chip-Peanut Butter Whoopie Pies. They are yummy although it is hard to compete with a childhood memory!

CHOCOLATE CHIP-PEANUT BUTTER WHOOPIE PIES
1 pkg (12-oz) chocolate chips
2 tbsp milk
1 1/2 sticks butter, softened
1/4 cup creamy peanut butter
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup baking cocoa powder
2 cups all-purpose flour
1 cup whole-wheat flour
Filling

Preheat oven to 350 degrees.
Measure out 1/4 cup of the chocolate chips and set aside.

In a microwave-safe bowl, combine 1 cup of the chocolate pieces and the 2 tablespoons of milk. Microwave on medium power for a minute or so until melted; stir once to blend and set aside.

In mixer bowl, beat the butter and peanut butter with electric mixer until combined. Add sugar, baking soda, baking powder, and salt; beat to combine. Add eggs, the half cup of milk, vanilla extract, and the melted chocolate. Beat mixture until combined. Beat in the cocoa and flours until combined. Stir in the rest of the chocolate chips.

Drop dough by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Sprinkle the reserved chocolate chips over the cookies. Bake 9 minutes or until the tops are set; do not overbake. Allow to cool on the cookie sheets for 1 minute then transfer to wire racks to cool completely.

To assemble, spread filling on the flat side of half the cookies then top with the other half of cookies.

FILLING:
1 cup softened butter
1 cup creamy peanut butter
1 cup marshmallow cream
2 cups powdered sugar

Combine the ingredients in a bowl and beat with electric mixer until combined. Add up to 2 tablespoons milk to thin to spreading consistency, if needed. Use to fill the cookies above.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Original article