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Peanut Butter-Chocolate Swirl Cheesecake

Peanut Butter-Chocolate Swirl Cheesecake is built on Brown Sugar, Butter, Cream Cheese Room Temperature, Eggs, and Creamy Peanut Butter. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 tbsp
• 3 tbsp
• 12 oz
• 2/3 cup
• 2
• 1/3 cup
• 1 tbsp
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.

2. 2

   Add eggs and beat on medium speed for about 2 minutes.

3. 3

   Add peanut butter, flour, and vanilla; beat about 2 more minutes.

4. 4

   Pour all but about 1/2 cup of the batter into the prepared pan.

5. 5

   Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan.

6. 6

   Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust.

7. 7

   Place on a rack or aluminum foil ring (to keep the pan off the bottom of the pot) in the crockery cooker.

8. 8

   Cover and cook on high for 2 1/2 hours.

9. 9

   Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove.

10. 10

    Cool completely before removing from pan.

11. 11

    Chill before serving, and store leftovers in the refrigerator.