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The Outer Banks of North Carolina ®





Becky Miller, Pastry Chef - Kelly’s Outer Banks Restaurant and Tavern





Peanut Butter Chocolate Chip Cheesecake

GRAHAM CRACKER CRUST:
Use the recipe on the box of the Graham Cracker’s. Press onto a bottom of a 9-inch springform pan.

FILLING:
1 ½ lb. Cream Cheese
1 ½ cs. Sugar
2/3 cup Smooth Peanut Butter
5 Eggs
½ cup Sour Cream
1/4 cup Whipping Cream
1 cup Semi-Sweet Chocolate Chips

Cream together the cream cheese and sugar until smooth. Add peanut butter and then eggs, one at a time, mixing until smooth. Add sour cream and whipping cream. Fold in chocolate chips. Pour into prepared springform pan.

Bake at 300 for 15 minutes, then reduce temperature to 250 for 1 to 1 ½ hours. When the center of cheesecake has just a slight jiggle to it. Turn oven off for an hour and then open door for an hour. Refrigerate overnight.

TOPPING:
Heat 1/3 cup Heavy Cream, 1 TBSP Butter and 1 TBSP Sugar in a saucepan until it boils. Pour over 3oz. Semi-Sweet Chocolate Chips. Stir until smooth. Pour over the chilled cheesecake.




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