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Prep Time: Cook Time: Total Time:
Crust:
1 ½ cup butter cookie crumbs (about 15-20 butter cookies finely crushed)
3 Tbsp. melted butter
9" spring form pan
Filling:
1 ½ lb. cream cheese (3 8oz. blocks)
¾ cup Clover Valley creamy peanut butter
1 cup granulated sugar
5 large eggs
¼ tsp. kosher salt
2 teaspoons lemon juice
1 tsp. vanilla extract
1 tsp. butternut flavoring
1 tsp. almond extract
¼ cup all-purpose flour
8 oz sour cream
15 Lance sandwich cookies with peanut butter filling; broken in pieces
Topping:
8 mini peanut butter cups cut into quarters
2 tablespoons and 2 teaspoons caramel syrup
¼ cup chopped pecans
Preparation of water bath:
Place two 8” inch round cake pans of water on bottom rack in the oven as it preheats to 325 degrees.
Refill the pans with water before you place cheesecake in the oven to bake.
Crust:
Mix melted butter with butter cookie crumbs and press in spring form pan to cover the bottom.
Filling:
All Ingredients need to be at room temperature before beginning. Beat cream cheese and peanut butter together until light and fluffy. Keep mixer on a medium setting during the mixing process. Add sugar gradually and continue beating cream cheese/peanut butter mixture until smooth. Add eggs one at a time and continue to beat until blended. Add lemon juice, the flavorings, salt, and flour. Blend into filling until smooth. Add the sour cream and beat well until well blended into filling. Turn off the mixer and stir in the coarsely chopped Lance cookies with a spatula.
Pour cheesecake filling into the spring form pan. Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour and 15 minutes or until done. When time is up prop the oven door open and let the cheesecake stay in the oven for 45 minutes. Remove from oven, drizzle one tablespoon of caramel on surface of cheesecake. Lightly spread caramel over surface of cheesecake. Sprinkle chopped pecans over syrup. Next place peanut butter cup pieces on top of cheesecake. Drizzle 2 teaspoons caramel topping over peanut butter cup pieces and place back in oven with door open enough to allow cooling to take place and peanut butter cup pieces to slightly melt. When cheesecake is cooled, refrigerate.
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Gourmade Cookies Peanut Butter delights Cookie Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Crust:
1 ½ cup butter cookie crumbs (about 15-20 butter cookies finely crushed)
3 Tbsp. melted butter
9" spring form pan
Filling:
1 ½ lb. cream cheese (3 8oz. blocks)
¾ cup Clover Valley creamy peanut butter
1 cup granulated sugar
5 large eggs
¼ tsp. kosher salt
2 teaspoons lemon juice
1 tsp. vanilla extract
1 tsp. butternut flavoring
1 tsp. almond extract
¼ cup all-purpose flour
8 oz sour cream
15 Lance sandwich cookies with peanut butter filling; broken in pieces
Topping:
8 mini peanut butter cups cut into quarters
2 tablespoons and 2 teaspoons caramel syrup
¼ cup chopped pecans
Preparation of water bath:
Place two 8” inch round cake pans of water on bottom rack in the oven as it preheats to 325 degrees.
Refill the pans with water before you place cheesecake in the oven to bake.
Crust:
Mix melted butter with butter cookie crumbs and press in spring form pan to cover the bottom.
Filling:
All Ingredients need to be at room temperature before beginning. Beat cream cheese and peanut butter together until light and fluffy. Keep mixer on a medium setting during the mixing process. Add sugar gradually and continue beating cream cheese/peanut butter mixture until smooth. Add eggs one at a time and continue to beat until blended. Add lemon juice, the flavorings, salt, and flour. Blend into filling until smooth. Add the sour cream and beat well until well blended into filling. Turn off the mixer and stir in the coarsely chopped Lance cookies with a spatula.
Pour cheesecake filling into the spring form pan. Place pan on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour and 15 minutes or until done. When time is up prop the oven door open and let the cheesecake stay in the oven for 45 minutes. Remove from oven, drizzle one tablespoon of caramel on surface of cheesecake. Lightly spread caramel over surface of cheesecake. Sprinkle chopped pecans over syrup. Next place peanut butter cup pieces on top of cheesecake. Drizzle 2 teaspoons caramel topping over peanut butter cup pieces and place back in oven with door open enough to allow cooling to take place and peanut butter cup pieces to slightly melt. When cheesecake is cooled, refrigerate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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