Chocolaty PB & J Cheesecake

Turn everything you love about PB & J into a truly decadent dessert! This classic lunchbox combo becomes a rich and chocolaty cheesecake with crushed cookie crust.

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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 50 mins 300°F
  • Cool: 1 hr

Chocolaty PB & J Cheesecake

Directions

  1. Preheat oven to 300 degrees F. For crust, in a medium bowl combine crushed cookies, melted butter, and the 2 Tbsp. sugar. Press crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan. Place pan in a shallow baking pan.
  2. In a large bowl beat cream cheese with a mixer on medium until smooth. Beat in peanut butter, the 3/4 cup sugar, and the vanilla until combined. Beat in eggs, one at a time, beating on low after each addition. Stir in chocolate pieces. Spoon into prepared crust.
  3. Bake about 50 minutes or until the outer 2 inches of the top is slightly puffed and looks dry (center will feel firm but may be darker).
  4. Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from side of pan; cool 30 minutes. Remove side of springform pan; cool cheesecake completely on rack. Microwave jam 45 seconds or until smooth and thin enough to spread, stirring once. Spread jam over cheesecake. Cover loosely and chill at least 4 hours. If desired, drizzle with melted chocolate before serving.
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Nutrition Facts (Chocolaty PB & J Cheesecake)

  • Per serving:
  • 475 kcal ,
  • 31 g fat
  • (14 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 90 mg chol. ,
  • 297 mg sodium ,
  • 44 g carb. ,
  • 1 g fiber ,
  • 33 g sugar ,
  • 8 g pro.
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