This is a repost from a few years back.  I got new pictures taken since the other ones were all screwed up from my old blog and old photo hosting.  Plus I made it again, and it is REALLY yummy! 🙂

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Avert your eyes, dieters…it is another high caloric recipe!  This is so yummy, you will make fast friends with everyone who tastes it, and they will want to shower you with money and jewels.  Well, maybe that last bit is a stretch, but certainly people will love you for bringing this to any holiday dinner.  🙂  I have made this recipe countless times and mostly around the holidays.  It is definitely a winter recipe.  You will eat a slice and want to hibernate the rest of the winter so you can burn all those calories while doing absolutely nothing as you are too engorged to move. 😉

It’s that good.

Recipe:

2 packages graham crackers crumbs
1/3 c. plus 1/4 c. sugar
1/3 c. cocoa
1.5 sticks melted butter
3 pkg softened cream cheese
1 can sweetened condensed milk
1 c. peanut butter
4 eggs
2 tsp vanilla.

Heat oven to 300 degrees.  Combine graham crackers crumbs, 1/3 c. sugar, cocoa and butter.  If you have a food processor, this goes so much easier.  Just process the crackers into crumbs, add the sugar and cocoa and process again.  Then turn it on and stream in the butter, stopping a few times to mix a bit off the sides and middle.  Spray springform pan (its a round pan where the sides come off – can find anywhere) with non-stick spray and then press graham cracker mixture into bottom and up the sides of springform pan. 

Beat cream cheese and 1/4 cup sugar until fluffy.  I usually use the Neufachel cheese and will leave it out at least an hour prior to making it so it softens a bit.  Gradually beat in sweetened condensed milk, then peanut butter until smooth.  Add eggs one at a time and vanilla; beat well.  Pour over crust.  Bake 70 to 80 minutes until center is almost set.  A little tip is to put a jelly roll pan (big sheet pan with sides) under the cheesecake pans.  That butter in the crust may drip out of the bottom onto your oven and the pan is easier to clean than the oven.   When done, the cheesecake will still wiggle a little in the center, but just take it out and cool.  You don’t want it to be too dry.

If that isn’t enough calories you can add a topping!  Melt 1 cup of good milk chocolate chips (I like Ghirardelli) in pan with 2-3 TBSP milk.  Once melted pour on top of cheesecake and refrigerate.

Other variations:  Add no peanut butter for just a regular cheesecake or omit peanut butter and add melted white chocolate chips, mint chips, milk chocolate chips, toffee pieces…the variations are endless!

Now this recipe you can make one big old thick cheesecake, OR you can save some for a later time and just buy a few more little pans and make some cute little cheesecakes, too.

Just a little slice of heaven!

Yummmmmy!