peanut butter cheesecake
(1 RATING)
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!
No Image
prep time
15 Min
cook time
55 Min
method
Bake
yield
12-14 serving(s)
Ingredients
- 1 1/2 cups crushed pretzels
- 1/3 cup butter, melted
- 5 packages 8 oz. each cream cheese, softened
- 1 1/2 cups sugar
- 3/4 cup peanut butter, creamy
- 2 teaspoons vanilla extract
- 3 - eggs
- 1 cup peanut butter chips
- 1 cup semi-sweet chocolate chips
- - topping:
- 1 cup sour cream
- 3 tablespoons peanut butter, creamy
- 1/2 cup sugar
- 1/2 cup unsalted peanuts, chopped
How To Make peanut butter cheesecake
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Step 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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Step 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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Step 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)
-
Step 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...
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