Chocolate peanut butter torte

Yield: 8 Servings

Measure Ingredient
1 cup Graham cracker crumbs
¼ cup Brown sugar -- firmly
\N \N Packed
¼ cup Unsalted butter -- melted
2 cups Creamy peanut butter
2 cups Sugar
2 packs Cream cheese-8 oz
2 tablespoons Butter -- melted
1 teaspoon Vanilla extract
1½ cup Heavy cream -- whipped
¾ cup Semisweet chocolate chips
3 tablespoons Butter
¼ cup Sour cream
½ teaspoon Vanilla
1½ cup Powdered sugar -- sifted

Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours. Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla.

Gradually add powdered sugar, beating by hand till smooth and of spreading consistency. Spread over filling. Chill until firm.

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