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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 1/2 cups crushed pretzels
1/3 cup butter, melted
Filling
5 (8 oz) pkg cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 tsp vanilla extract
3 eggs
1 cup peanut butter and semi-sweet chocolate chips
Topping
1 cup sour cream
3 tbsp creamy peanut butter
1/2 cup sugar and finely chopped unsalted peanuts
In a small bowl, combine first 2 ingredients and press onto bottom and 1 inch up side of a greased 10 inch springform pan. Bake at 350 for 5 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low until combined. Stir in chips. Pour over the crust. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 15 minutes (leave oven on).
Meanwhile, mix together topping ingredients except peanuts and spread over filling. Sprinkle with nuts. Return to oven for 5 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate over night. Remove sides of pan.
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PEANUT BUTTER CHEESECAKE II
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 1/2 cups crushed pretzels
1/3 cup butter, melted
Filling
5 (8 oz) pkg cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 tsp vanilla extract
3 eggs
1 cup peanut butter and semi-sweet chocolate chips
Topping
1 cup sour cream
3 tbsp creamy peanut butter
1/2 cup sugar and finely chopped unsalted peanuts
In a small bowl, combine first 2 ingredients and press onto bottom and 1 inch up side of a greased 10 inch springform pan. Bake at 350 for 5 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low until combined. Stir in chips. Pour over the crust. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 15 minutes (leave oven on).
Meanwhile, mix together topping ingredients except peanuts and spread over filling. Sprinkle with nuts. Return to oven for 5 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate over night. Remove sides of pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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