Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, cubed

  2. 3 ounces unsweetened chocolate

  3. 2 eggs

  4. 1-1/2 teaspoons vanilla extract

  5. 2/3 cup all-purpose flour

  6. 1/8 teaspoon baking powder

  7. 1 ounce semisweet chocolate FILLING:

  8. 1 jar (12 ounces) creamy peanut butter

  9. 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

  10. 1 cup packed brown sugar

  11. 3 eggs

  12. 1/2 cup BREAKSTONE'S® Sour Cream TOPPING:

  13. 3/4 cup BREAKSTONE'S® Sour Cream

  14. 2 teaspoons sugar Melted semisweet chocolate, optional

Instructions Jump to Ingredients ↑

  1. In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. Drizzle with melted chocolate. Refrigerate leftovers. Yield: 12 servings.


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