PEANUT BUTTER CHEESECAKE by CYNDI65 © 2010 Sarah Phillips baking911.com
Makes one, 9-inch springform pan
Cheesecake and photo by CYNDI65 © Sarah Phillips baking911.com
Cheesecake and photo by CYNDI65 © Sarah Phillips baking911.com
Sarah, I found this recipe online, before I found baking 911!! :0) It is awesome as it is (although I excluded the chocolate chips in the filling part) but I'm sure you can change it up to make it even better if you want. And I never use a waterbath, I usually just put a pan of boiling water on the rack below the cheesecake.
CHEESECAKE HELP
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped peanuts
3/4 tsp ground cinnamon
3/4 cup butter, melted
3 (8 oz) pkgs cream cheese , I use Philadelphia brand
3/4 cup peanut butter
1 cup white sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
1/4 cup half and half
2 cups semi-sweet chocolate chips, optional
Extra peanut butter, chopped peanuts and chopped mini peanut butter cups for garnishment.
INSTRUCTIONS
Preheat oven to 375º F. (If using waterbath) Line the outside of a 9" springform pan with aluminum foil.
Crust: In a medium bowl, combine graham cracker crums, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9" springform pan, and set aside.
Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour and vanilla until smooth. Add eggs and egg yolk all at one, beating on low speed until combined. Stir in half and half and chocolate chips, if desired.
Pour batter into the springform pan. (If doing the waterbath) - Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan. Bake in preheated oven for 40-43 min.
Turn oven off - wedge open door and leave in oven until it is cool. Loosen sides with a knife.
Cover with plastic wrap and set in fridge at least 4 hours, but preferably overnight.
To garnish, spread a thin layer of peanut butter on top of cheesecake in center. Garnish with additional chopped pecans and/or chopped peanut butter cups. Can drizzle with melted chocolate, if desired.
STORAGE
Store the cheesecake in the refrigerator or freezer for 4 - 5 days tightly covered with plastic wrap. It can be frozen for 2 to 3 months. Thaw in the refrigerator in its wrappers.
Cut before almost thawed for clean and neat cuts.
Variation: Use approx 30 crushed oreos and mix with 3/4 cup melted butter for the crust intead of graham crackers.
