Shelly's Recipe

Sweet & Salty Peanut Butter Cheesecake

Category: Cheesecake

CRUST:
32 Nutter Butter cookies (16 ounces)
1/2 cup butter, melted

FILLING:
3 packages (8 ounces each) cream cheese, softened
1 package (10 ounces) peanut butter chips, melted
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 eggs, lightly beaten

TOPPING:
2 cups miniature marshmallows
3/4 cup peanut butter
2/3 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1-1/2 cups dry roasted peanuts, coarsely chopped, divided


1.Preheat oven to 325. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

2. Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.

3. In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

4. Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.

5. In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.

6. Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.Yield: 16 servings.