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Peanut Butter Cheesecake Recipe

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This recipe for Peanut Butter Cheesecake, by , is from Cooking Green, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bev Ruether
Added: Monday, March 9, 2009


1 1/2 cups crushed pretzels
1/3 cup butter, melted

5 packages (8oz each) cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs
1 cup peanut butter chips
1 cup semisweet chocolate chips

1 cup (8oz) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup chopped unsalted peanuts

In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10" springform pan. Place pan on a baking sheet. Bake at 350 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 chips. Pour over the crust. Bake at
350 for 50-55 minutes or until 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 90 minutes longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Number Of Servings:
Number Of Servings:
12-14 servings




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