Peanut Butter Cheesecake
I meant to post this recipe ages ago, but I forgot until a friend reminded me yesterday. Sorry for the delay! So, finally, here is the recipe for one of the most delicious cheesecakes that I have ever had! Enjoy!!
1-1/2 C. crushed pretzels
1/3 C. butter or margarine, melted
FILLING:
5 packages (8 oz. each) cream cheese, softened
1-1/2 C. sugar
3/4 C. creamy peanut butter
2 tsp. vanilla extract
3 eggs
1 C. peanut butter chips
1 C. semisweet chocolate chips (I use milk choc chips)
TOPPING:
1 C. (8 oz.) sour cream
3 Tbsp. creamy peanut butter
1/2 C. sugar
1/2 C. finely chopped unsalted peanuts
In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350 degrees 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 just until combined. Stir in the chips. Pour over the crust. Place pan on a baking sheet. Bake at 350 degrees for 50-55 minutes or until the center is almost set. Cool on a wire rack for 15 minutes (leave the oven on). Meanwhile, in a mixing bowl, combine sour cream, peanut butter, and sugar; spread over filling. Sprinkle with nuts. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12-14 servings.
1-1/2 C. crushed pretzels
1/3 C. butter or margarine, melted
FILLING:
5 packages (8 oz. each) cream cheese, softened
1-1/2 C. sugar
3/4 C. creamy peanut butter
2 tsp. vanilla extract
3 eggs
1 C. peanut butter chips
1 C. semisweet chocolate chips (I use milk choc chips)
TOPPING:
1 C. (8 oz.) sour cream
3 Tbsp. creamy peanut butter
1/2 C. sugar
1/2 C. finely chopped unsalted peanuts
In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350 degrees 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 just until combined. Stir in the chips. Pour over the crust. Place pan on a baking sheet. Bake at 350 degrees for 50-55 minutes or until the center is almost set. Cool on a wire rack for 15 minutes (leave the oven on). Meanwhile, in a mixing bowl, combine sour cream, peanut butter, and sugar; spread over filling. Sprinkle with nuts. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12-14 servings.
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