Side Pannel
Blind Man's Bluff Peanut Butter Cheesecake
Blind Man's Bluff Peanut Butter Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 4 8 oz packages of cream
- Cheese, softened,
- 4 lg Eggs,
- 1 1/3 c Sugar,
- 1 c Creamy peanut butter,
- 3 tb Cream,
- Most of a box of Oreo crumbs
- 1/2 c Butter ,
- Couple of handfulls of
- Chocolate chips,
Directions
Beat up the cream cheese and sugar until sofr of fluffy, it never
really gets fluffy, that's for marshmallows. Add the eggs, one at a
time, then the cream, then the peanut butter. It is best to do this
in a running mixer, ((I use a Kitchen Aid,. Now, you can turn on the
oven to 350 F.
Take your stick of butter and use part of it to generously coat the
bottom and sides of your ten inch springform pan. Use the rest to mix
with the Oreo crumbs to form a paste that will stick to the botton
and sides to form your chocolate crust. You don't have a ten inch
springform pan? Well, a nine inch will work, but the cheesecake will
be very tall, but your guests might like it that way. Anyway, where
was I? Oh yes.
Pour the cream cheese and peanut butter mixture into the crust and
bake for 45 to 50 minutes in the center of the oven. Use either anti
gravity units, or a shelf, either will work. While this is happening,
melt the chocolate chips in a double boiler on top of the stove. When
the cake is done, pull out the shelf and pour the chocolate on top of
the hot cake and push the shelf ... and the cake pan containing the
cake, back in and close the oven's door and let it cool for a couple
of hours. Then, put the whole thing into the refrigerator and let it
set up for four hours. Serve with strong coffee and you'll have
friends for life.
I baked mine for 55 minutes and thought it a little dry around the
edges, hence the recommendation for less time. When it is first out
of the oven, it will still jiggle in the center, sort of like me, but
don't worry, that too shall pass.
really gets fluffy, that's for marshmallows. Add the eggs, one at a
time, then the cream, then the peanut butter. It is best to do this
in a running mixer, ((I use a Kitchen Aid,. Now, you can turn on the
oven to 350 F.
Take your stick of butter and use part of it to generously coat the
bottom and sides of your ten inch springform pan. Use the rest to mix
with the Oreo crumbs to form a paste that will stick to the botton
and sides to form your chocolate crust. You don't have a ten inch
springform pan? Well, a nine inch will work, but the cheesecake will
be very tall, but your guests might like it that way. Anyway, where
was I? Oh yes.
Pour the cream cheese and peanut butter mixture into the crust and
bake for 45 to 50 minutes in the center of the oven. Use either anti
gravity units, or a shelf, either will work. While this is happening,
melt the chocolate chips in a double boiler on top of the stove. When
the cake is done, pull out the shelf and pour the chocolate on top of
the hot cake and push the shelf ... and the cake pan containing the
cake, back in and close the oven's door and let it cool for a couple
of hours. Then, put the whole thing into the refrigerator and let it
set up for four hours. Serve with strong coffee and you'll have
friends for life.
I baked mine for 55 minutes and thought it a little dry around the
edges, hence the recommendation for less time. When it is first out
of the oven, it will still jiggle in the center, sort of like me, but
don't worry, that too shall pass.
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