Peanut Butter Chocolate Chip Cheese Cake

Since coming home, we have been running around getting two daughters ready for college.  Caroline is moving into an apartment at Furman University and Lainey is moving into a dorm at Eckerd College.  Lainey had her childhood friend Michael over for dinner and requested a cheese cake for dessert--her favorite.  I chose to make a Peanut Butter Chocolate Chip Cheese Cake

Ingredients

Crust

1 1/2 cups crushed pretzels

1/3 cup melted butter

1/4 cup sugar

Filling

4 packages 8 ounce cream cheese

1 1/4 cup sugar

2 tsp vanilla

1/2 cup crunchy Jif peanut butter

3 eggs

1 cup mini chocolate chip morsels

Topping

1 cup sour cream

1/2 cup sugar

3 TBS crunchy Peanut butter

1/4 cup mini chocolate chip morsels

 

In a small bowl, combine pretzels, butter and sugar. Press onto the bottom and  up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack. 

In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. 

Return pan to baking sheet. and Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes.  

For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with chocolate chips. . Bake 5 minutes longer. Cool on a wire rack for 10 minutes. 

Carefully run a knife around the edge of the pan to loosen; cool for an hour, then refrigerate for 8 hours before serving.

Yummy Dessert!

joy