Peanut Butter and Chocolate Cheesecake

Mr. Peanut Butter's birthday was last weekend, so the kids and I made him a peanut butter and chocolate cheesecake. I wish I could share a photo of it with you, but the cheesecake disappeared before I could get the camera set. Yes--it was that good! I'll share my recipe, but you may want to make two of them. Seriously. You've been warned.

Ingredients
2 8-oz pkg cream cheese
3/4 c granulated sugar
3 eggs
4 squares semisweet baking chocolate
1/4 tsp. vanilla
1/4 c peanut butter*
1-1/2 tbsp flour
1/4 c milk
1 prepared graham cracker or chocolate pie crust

Preheat oven to 350°F.
Mix one package of cream cheese, 1/4 cup sugar, and vanilla until blended. Add 1 egg and mix. Melt chocolate squares and stir into batter. Spread evenly in bottom of prepared pie crust.
In a separate bowl, mix the other package of cream cheese, 1/2 cup sugar, the peanut butter, and the flour until blended. Add 2 eggs and mix well. Stir in milk. Pour evenly over chocolate layer.
Bake for about 40 minutes or until the center is set.
When cool, garnish with chopped peanut butter cups, bits of chocolate bars, chocolate syrup, or whatever strikes your fancy.

* I always use a bit more for extra peanut buttery goodness

Peanut Butter and Jelly Cheesecake

This cheesecake is one of my favorites, and it's a snap to make (it would have to be--I tend to be a lazy chef!).

1 prepared deep dish graham cracker crust
16 oz. cream cheese
1 cup sugar
1/2 cup peanut butter
3 tbsp flour
4 eggs
1/2 cup milk
1/2 cup jelly

Beat softened cream cheese, sugar, peanut butter, and flour together with an electric mixer until well blended. Mix in eggs, one at a time, and then milk. Pour into crust.

Bake in preheated 350°F oven for about 55 minutes or until the center is set. When the cheesecake has cooled, stir the jelly with a spoon until smooth, then spread over top of cheesecake. Refrigerate at least 6 hours before serving.