Little Mickey&#39;s Favorite Cheesecake Good Recipes

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Little Mickey's Favorite Cheesecake

"This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it directly from the jar. I continually strive new peanut butter desserts out on him first considering that he's the professional. If you do not have half-and-half you could substitute milk."

Ingredients :

1 1/2 cups graham cracker crumbs
half cup finely chopped peanuts
3/4 teaspoon ground cinnamon
three/four cup butter, melted
three (eight ounce) applications cream cheese
3/4 cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs
1 egg yolk
1/4 cup 1/2-and-half cream
2 cups semisweet chocolate chips

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 375 stages F (190 stages C). Line the out of doors of a 9 inch springform pan with aluminum foil.
To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and facets of an ungreased 8 or 9 inch springform pan, and set apart.
To Make Filling: In a large blending bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric powered mixer until easy. Add eggs and egg yolk suddenly, beating on low velocity till combined. Stir in half-and-half of and chocolate chips.
Pour batter into the springform pan. Place the pan in a big baking pan, pour boiling water into the baking pan till it comes half of manner up the sides of the spring form pan. Bake in the preheated oven for forty to 50 mins.
Let cake cool completely, and keep in fridge for at least four hours before serving.

Notes :

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