About Me

My photo
I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

Search This Blog

Monday, March 22, 2010

PEANUT BUTTER CHEESECAKE

Discover chunks of peanut butter and chocolate chips throughout each smooth slice of this nut lover's cheesecake. Sprinkle it with chopped peanuts for good measure.

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
5 (8oz.) pkgs. cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs
1 cup (6oz.) peanut butter morsels
1 cup (6oz.) semisweet chocolate morsals
1 (8oz.) sour cream
1/2 cup sifted powdered sugar
3 tablespoons creamy peanut butter
1/2 cup finely chopped unsalted peanuts

Stir together graham cracker crumbs and melted butter. Firmly press mixture in bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; cool in pan on a wire rack.

Beat cream cheese at high speed with an electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add 3/4 cup peanut butter and vbanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in morsels. Pour batter into prepared pan.

Bake at 350 degrees for 55 minutes to 1 hour or until cheesecake is almost set. Remove from oven; cool in pan on wire rack 15 minutes.

Stir together sour cream, powdered sugar, and 3 tablespoons peanut butter. Spread sour cream mixtureover top of cheesecake; sprinkle with peanuts. Run knife around edge of pan to release sides; cool to room temperature. Cover and chill at least 8 hours. Remove sides of pan.
Serves: 14

1 comment: