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Two Tone Cheesecake

By kml9876 | Published on December 27, 2007 | 0 comments | Categories: Cheesecake

The ultimate cheesecake

<img style="width: 284px; height: 213px;" src="http://cakestobake.com/article_images/7828f55f-89e7-1909-135f-00004bd29a6a_img_6513_article.jpg"> The two tone cheesecake garnished with strawberries <img style="width: 235px; height: 176px;" src="http://cakestobake.com/article_images/1f4e7b08-fbb6-7f28-327e-00007f1fb3dd_135203ed_article.jpg"> The two tone cheesecake This recipe is from <a href="http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake">http://www.tasteofhome.com/Recipes/Two-Tone-Cheesecake</a> Ingredients for the Cheesecake Crust 1 1/2 cups chocolate graham cracker crumbs 6 tbsp of granulated sugar 6 tbsp of butter melted Filling 4 packages (8 oz each) cream cheese, softened 1 3/4 cups of granulated sugar 3/4 cup heavy whipping cream 4 eggs lightly beaten 12 squares semisweet chocolate, melted and cooled Topping 4 squares (1 ounce each) semisweet chocolate that has been finely chopped 1/2 cup of heavy whipping cream Optional - strawberries for garnish <ol><li>In a bowl, combine cracker crumbs, sugar, and butter. Press into the bottom of a greased 10 inch springform pan. Place on a baking sheet. Bake at 325 degrees for ten minutes. Cool on a wire rack.</li><li>In a large mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed until combined.</li><li>Remove 3 1/2 cups of the cheesecake batter to a small bowl. Gently stir in the melted chocolate. Pour over the crust. Carefully pour the remaining filling over the chocolate layer. Return the cheesecake to the baking sheet.Bake the cheesecake on a baking sheet at 325 degrees for 65-75 minutes or until center is almost set. </li><li>Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Meanwhile, place chopped chocolate in a small bowl to make the topping. </li><li>In a small saucepan, bring the cream to a boil. Pour over the chocolate. Whisk until smooth. Cool slightly and then pour on top of the cheesecake. Cover and chill overnight. Remove sides of pan. </li></ol>

Peanut Butter Cup Brownie Bottom Cheesecake

If you love Peanut Butter Cups and cheesecake you must try this!

My younger sis sent me the link to this recipe in August of 2007 and I finally just tried it. It is amazing! I have made some adaptations to the original recipe - mainly the way that I baked it. I also added a topping.

Brownie Crust Ingredients

1 cup of semi-sweet chocolate chips
1 cup of peanut butter chips
6 tablespoons of unsalted butter, melted
1 1/4 cups of sugar
1 tablespoon of vanilla extract
2 eggs
1 cup plus 2 tablespoons all-purpose flour
1/3 cup of unsweetened cocoa
1/2 teaspoon of baking powder
1/2 teaspoon of salt

Cheesecake Filling Ingredients

2 pounds of cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural style)
1/2 cup of whipping cream
1 tablespoon of vanilla extract
6 peanut butter cups, cut into quarters

Topping Ingredients

6 Peanut Butter Cups, cut carefully in half
4 squares (1 ounce each) semisweet chocolate that has been finely chopped or 4 ounces of semisweet chocolate chips
1/2 cup of heavy whipping cream
Peanut butter chips

Directions

Preheat the oven to 350. Grease a 10 inch springform pan with butter.I also cut out a circle of parchment paper to fit into the pan to make it easier to remove the cheesecake.
Stir together butter, sugar, and vanilla in large bowl with spoon or wire whisk. Add the eggs, stir until well blended. Stir in flour, cocoa, baking powder, and salt; blend well.
Bake 25 to 30 minutes or until brownie begins to pull away from side of the pan. Meanwhile make the cheesecake layer (directions below).
Immediately after removing brownie from the oven, sprinkle milk chocolate chips, peanut butter chips, and peanut butter cups over the brownie surface. Spoon the cheesecake mixture over the chips. Turn down the oven to 325 degrees.

Cheesecake Filling

Beat the cream cheese with an electric mixer until smooth.
Add the eggs, one at a time, beating well after each addition.
Add the sugar, peanut butter, and cream. Mix until smooth.
Sit in the vanilla.
Stir in the Peanut Butter Cup pieces.
Pour the filling into the prepared crust.
Place the springform pan on a baking sheet and return to the oven.
Bake for 65 minutes or until the center is almost set.
Remove from the oven.
Cool on wire rack for 10 minutes. Carefully run a knife round edge of pan to loosen. Cool one hour longer.Place in fridge.

Topping

In a small saucepan, bring the cream to a boil.
Pour over the chocolate. Whisk until smooth.
In a small microwave safe bowl melt the chips.(I actually melted the peanut butter chips in a plastic decorating bag in the microwave, cut off the end and then was able to use the piping bag to drizzle it over the chocolate. )
Pour the chocolate on top of the cheesecake.
Drizzle the melted peanut butter chips across the chocolate topping.
Place the Peanut Butter Cup pieces around the edge of the melted chocolate.