Chocolate-peanut butter cheesecake

A bunch of us gathered Friday night for Lindsey's special day and we had to snap a photo with all the February birthday girls and boy.

Lindsey, Irene, Michael, Kendra & Laura

We ate homemade pizzas, snacks and a variety of desserts. I contributed this chocolate-peanut butter cheesecake from Better Homes & Gardens:
This recipe was a bit time consuming but not difficult. I made it late in the evening and set my alarm to get up about 3 a.m. to put it in the fridge. I think it was worth it.

It was my first try with a springform pan and making my own cheesecake crust. I was nervous about both, especially since Kendra is the homemade cheesecake queen in the group! But when I sprung my pan, it held together and looked really good - Yippee! I'm so fancy.

The cheesecake was much denser than I anticipated - not at all fluffy. The chocolate was dark and the peanut butter flavor was mild. And it was VERY rich. If you make this, have milk nearby. Seriously. And plan to exercise a lot :)

Ingredients

• 18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
• 1/2 c butter, melted
• 2 T sugar
• 2 8-oz. pkg. cream cheese, softened
• 1 c creamy peanut butter
• 1/4 c sugar
• 3 eggs
• 1 1/2 c semisweet chocolate chips
• 2 T milk
• 1/2 t vanilla
• Peanuts (optional)

Directions

1. Preheat oven to 300. Combine crackers, melted butter, and 2 T sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.

2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.

3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts (I skipped this). Makes 16 servings at 400+ calories.

:)