Desserts
Peanut Butter Cheesecake
Yield: 8" or 9" Round
Ingredients
- 2 C Pretzel Crumbs, coarse
- ¼ C Brown Sugar
- ¾ C Butter or Margarine
- 24 oz Cream Cheese, room temp
- ¾ C Sour Cream
- ¾ C Peanut Butter
- 1 C Sugar
- 1 t Vanilla
- 3 Eggs
- ½ C Heavy Cream or Whip Topping
- 6 oz Chocolate, chopped
Instructions
- 1
Crust: combine crumbs, sugar and butter.
- 2
Press on bottom and up sides.
- 3
Freeze while preparing cake.
- 4
Cake: beat cream cheese, sour cream and peanut butter creamy.
- 5
Add sugar, vanilla and eggs, beat just till combined.
- 6
Pour over crust, place pan on cookie sheet.
- 7
Bake on 350 for 55-60 minutes — edges set, center slightly soft.
- 8
Turn off oven, open door, leave 15 minutes.
- 9
Fridge at least 3 hours or overnight.
- 10
Topping: bring cream to boil in small pot.
- 11
Remove from heat, add chocolate, let sit 2 minutes, mix till combined.
- 12
Cool 2-3 minutes till slightly thickened.
- 13
Pour over cooled cake.
Note
Store in fridge.