peanut butter cheesecake
(1 rating)
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This cheesecake has a sour cream peanut butter topping; but I have skipped that and drizzled caramel dip you buy in the grocery store usually by the apples; and then sprinkled a few dry roasted peanuts on top; I like it that way...Enjoy!
(1 rating)
yield
12 -14
prep time
15 Min
cook time
55 Min
method
Bake
Ingredients For peanut butter cheesecake
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1 1/2 ccrushed pretzels
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1/3 cbutter, melted
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5 pkg8 oz. each cream cheese, softened
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1 1/2 csugar
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3/4 cpeanut butter, creamy
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2 tspvanilla extract
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3eggs
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1 cpeanut butter chips
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1 csemi-sweet chocolate chips
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topping:
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1 csour cream
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3 Tbsppeanut butter, creamy
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1/2 csugar
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1/2 cunsalted peanuts, chopped
How To Make peanut butter cheesecake
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1In a small bowl, combine pretzel crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 10- inch springform pan. Bake at 350* for 5 minutes. Cool on a wire wrack.
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2In a mixing bowl, beat cream cheese and sugar until smooth. Add the peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips.
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3Pour over cooled crust. Bake at 350* for 50-55 min. or until center is almost set. Cool on a wire wrack for 15 min.(leave the oven on)
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4Meanwhile; in a mixing bowl combine the sour cream, peanut butter and sugar; spread over the filling. Sprinkle with nuts. Return to oven for 5 min. Carefully run knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate overnight. Remove sides of pan...
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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