October 6, 2009
This is an adaptation of my mom’s most popular dessert ever. I made it the other night because I really felt like having cheesecake for some reason. It is pretty super! And if its homemade, its good for you, right? Riiiight? This is, as the cookbook title below reveals, a great thing to bring if you want to be a popular guest at a Potluck. You have to plan a day or so ahead though. Worth it!!
(Adapted from the Kenora City Hall Potluck Pleasers Cookbook and my mom)
- 1-1/2 c. Graham Wafers, crushed (Or Graham cracker crumbs)
- 1/4 c. Melted Butter
- 3 Tbsp. Crunchy Peanut Butter
- In small bowl in microwave, melt butter and peanut butter. Add remaining ingredients, mix.
- Press 3/4 of the mix into a layer in the bottom of a 9X12″ cake pan.
- Set aside rest of mix for top.
- 24 oz. Cream Cheese, Softened (I used light, to make myself feel better. Mmmm, guar gum!)
- 1/2 c. White Sugar
- 1/2 c. Peanut Butter
- 2 eggs
- 1 tsp. Vanilla
- 6 squares Semi-Sweet Chocolate
- Heat over to 425 degrees F.
- Gently beat together cream cheese, sugar and peanut butter until smooth. (Try not to get too much air in)
- Beat in eggs one at a time, then fold in vanilla.
- Now we divide the cake mix into chocolate and vanilla. Melt chocolate in another medium bowl, then add half of the cake mix to it, mixing well.
- Drop alternating spoonfuls of white and chocolate mix onto the graham crumb base, then drag a spoon or butter knife through to create marble effect. Smooth top.
- Sprinkle with reserved crumbs.
- Bake at 425 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 250 and bake 1 hour longer. Run knife around edge of cake. Allow to cool, then chill in refrigerator.
Enjoy! If you drink it with red wine, it keeps your blood thin.