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Peanut Butter Cheesecake Recipe

Guest Author - Sandy Moyer

Peanut Butter Cheesecake


This luscious cheesecake has a pretzel crumb crust, with milk chocolate and peanut butter chips in the creamy peanut butter filling.

Crust -

  • 1-1/2 cups crushed pretzels
  • 1/3 cup butter - melted

Preparation -
Combine the pretzels and melted butter. Spread in the bottom of a greased 10" spring form pan. Bake in a preheated oven at 350º for 5 minutes. Cool on a wire rack.


Filling -

  • 5 pkgs. (8 oz. each) cream cheese - softened
  • 1-1/2 cups sugar
  • 3/4 cup creamy peanut butter
  • 2 tsp. vanilla
  • 3 eggs, lightly beaten
  • 1 cup peanut butter chips
  • 1 cup milk chocolate chips

Preparation -
Beat the cream cheese and sugar together until smooth and creamy. Mix in the peanut butter, eggs and vanilla. Beat just until blended. Stir in both kinds of chips. Pour the mixture over the baked crust. Bake at 350º for 50 minutes or until the center is set. Cool on a wire rack for about 15 minutes.


Topping -

  • 1 cup sour cream
  • 3 T. creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup finely chopped peanuts -unsalted (optional)
Preparation -
Mix the sour cream, peanut butter and sugar together until well blended. Spread over the cheesecake. Top with chopped peanuts, if desired. Bake at 350º for 5 more minutes. Cool on a wire rack for 10 minutes then carefully run a knife between side of pan and the cake to loosen the cake from the sides of the pan. Cool completely before removing the sides of the springform pan, then refrigerate the cheesecake for at least several hours before serving.


Wilton 10-in. Nonstick Excelle Elite Heart-Shaped Springform Pan
Wilton 10" Heart-Shaped Springform Pan
Bake your cheesecake in the shape of a heart! Excelle Elite, Wilton's premium bakeware line, combines superior nonstick performance with an elegant design. This sturdy, well-made pan is made of heavy-duty steel and has a 10-year warranty.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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