Peanut Butter Divine
1 cgraham crackers, crushed
1/4 cbutter, melted
1 pkgrefrigerated peanut butter cookie dough
1 can(s)sweetened condensed milk
1 1/2 ccreamy peanut butter, divided
4 pkgcream cheese
1 pkgpeanut butter chips
How to Make Peanut Butter Divine
- To make the crust: Heat oven to 350 degrees F. Mix graham cracker crumbs and melted butter together. Press onto the bottom of a 9" springform pan. Drop small amounts of cookie dough onto the graham cracker crust, until all the dough is used.
- To make the filling: Mix together sweetened condensed milk and 1/2 cup peanut butter. Pour 1/2 of this mixture over the cookie dough, and reserve the rest. In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to low and beat in eggs, 1 at a time, just until blended. Add 1 cup peanut butter and vanilla and beat until smooth. Stir in the peanut butter chips. Pour the filling into the crust-lined pan and smooth the top with a spatula. Pour the reserved condensed milk mixture onto the filling and swirl into the cheesecake.
- Bake for 50 minutes. Turn oven off and leave the cheesecake in the oven for an hour. Remove from the oven and using a thin knife, carefully run it around the edge of the cheesecake where it meets the pan, to release. Let cool completely on wire rack. Cover and refrigerate until cold, 8 hours or overnight.
- To serve, run a sharp knife around edge of pan to loosen and remove side of springform pan. Place on serving platter and serve plain or with whipped cream.