Peanut Butter Cheesecake
Genie
ingredients
- 1 1/2 c crushed pretzels
- 1/3 c butter or margarine, melted
- Filling:
- 5, 8-oz pkgs 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
- Topping:
- 1 c (8 oz) sour cream
- 3 TB creamy peanut butter
- 1/2 c sugar
- 1/2 c finely chopped unsalted peanuts
directions
- 1
In a small bowl, combine pretzels and butter. Press onto the bottom and 1” up the sides of a greased 10” spring form pan. Bake at 350° for 5 minutes. Cool on a wire rack.
- 2
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).
- 3
Meanwhile, in a mixing bowl, combine sour cream, peanut butter and sugar; spread over cheesecake. 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.
Source: Genie
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