Little Mickey's Favorite Cheesecake

Little Mickey's Favorite Cheesecake
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    12 People
  • VIEWS
    387

A decadent cheesecake swirled with peanut butter and studded with chocolate chips, this dessert is a peanut butter lover's dream. The creamy texture and rich flavors make it an unforgettable treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    50 g
  • Cholesterol
    142 mg
  • Fiber
    4 g
  • Protein
    13 g
  • Saturated Fat
    28 g
  • Sodium
    403 mg
  • Sugar
    37 g
  • Fat
    53 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins To Make Crust: In a medium bowl, combine graham cracker crumbs, finely chopped peanuts, and ground cinnamon. Stir in melted butter until evenly moistened. Press the mixture firmly onto the bottom and about halfway up the sides of an ungreased 9-inch springform pan. (10 minutes)

Image Step 03
03 Step

Recipe View 15 mins To Make Filling: In a large mixing bowl, beat softened cream cheese, peanut butter, granulated sugar, all-purpose flour, and vanilla extract with an electric mixer until smooth and creamy. Add eggs and egg yolk all at once, beating on low speed just until combined. Stir in half-and-half cream and semi-sweet chocolate chips until evenly distributed. (15 minutes)

Image Step 04
04 Step

Recipe View 5 mins Pour batter into the prepared springform pan. Place the springform pan inside a larger baking pan (such as a roasting pan). Carefully pour boiling water into the larger baking pan until it reaches about halfway up the sides of the springform pan, creating a water bath. (5 minutes)

Image Step 05
05 Step

Recipe View 45 mins Bake in the preheated oven for 40-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. (45 minutes)

Image Step 06
06 Step

Recipe View 1 hrs Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking. (60 minutes)

Image Step 07
07 Step

Recipe View 4 hrs Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the flavors to meld and the cheesecake to fully set. (240 minutes)

For best results, use room temperature cream cheese. This will help ensure a smooth and creamy filling.
Be careful not to overbake the cheesecake, as this can cause it to dry out or crack.
If the top of the cheesecake starts to brown too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.
To easily release the cheesecake from the springform pan, run a thin knife or offset spatula around the edge of the pan before removing the sides.
Serve chilled and garnish with additional chopped peanuts and chocolate shavings, if desired.

Kayla Friesen

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 128 Ratings)
Total Reviews: (4)
  • Sophia Howellhills

    This cheesecake is amazing! The peanut butter flavor is so rich, and the chocolate chips add the perfect touch of sweetness.

  • Mohammed Lowe

    This is my new go-to dessert for special occasions. Everyone always raves about it!

  • Oswald Bruen

    I substituted almond butter for the peanut butter and it was still delicious! A great recipe to customize.

  • Cruz Crooks

    I was a little intimidated by the water bath, but it's definitely worth the effort. The cheesecake came out perfectly smooth and creamy.

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