Muddy Buddy Cheesecake

For Father's Day I made my Dad a cheesecake.  I found out over our camping trip that he likes muddy buddies so I thought I would use that as an inspiration and make a chocolate and peanut butter flavored cheesecake.

Take three 8oz cream cheese and soften them.  I try to take them out of the fridge and let them sit for awhile but sometimes I forget and I just take them out of the packaging and zap them in the microwave for a few seconds and then cream them together.  Then slowly add the sweetened condensed milk.  Once that is incorporated add 3 eggs and mix together, then 2 teaspoons of vanilla.

In a separate bowl melt two cups of chocolate ( I used a mixture of semi-sweet and milk chocolate chips) in the microwave start with 30 seconds then mix, then go in increments of 15-30 seconds until it is all melted.  Let cool for a minute while you add 1 cup of peanut butter to the cream cheese batter.  

Add the chocolate and mix.  Pour the batter onto an already prepared crust (1 1/2 cups graham cracker crust, 1/3 cup baking cocoa, 1/3 cup sugar, and 1/3 cup melted butter-mix together and press into the bottom of a 9 inch springform pan.)  

Bake at 300 F for 1 hour.  Then without opening the door turn off the oven and let the cheesecake cool for 1 hour in the oven , then let it cool to room temperature and chill before serving.

Muddy Buddy Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
1/3 c. baking cocoa
1/3 c. sugar
1/3 c. melted butter

Combine the graham cracker crumbs, sugar, cocoa and melted butter and press evenly into a 9 inch springform pan.  Heat oven to 300.

Filling:
24 oz. cream cheese
14 oz sweetened condensed milk
3 eggs
2 tsp. vanilla extract
1 cup of peanut butter
2 cups of melted chocolate

Cream the cream cheese until fluffy, gradually add the sweetened condensed milk beating until smooth.  Add eggs and vanilla and mix well.  Add peanut butter and melted chocolate, beat until combined.  Pour batter onto prepared crust.  Bake for 1 hour, turn oven off and allow cake to cool in oven for 1 hour.  Cool to room temperature and then refrigerate before serving.

Linking at Keeping it Simple and Huckleberry Love and Chirping Moms and Whipperberry.