‘Phantom Menace’ Peanut Butter Cheesecake
by:
The pairing of sweet and salty, and cream and crunchy, plus peanut butter and chocolate is incredible. I added the additional topping of warm chocolate ganache.
ingredients
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serves: 14
1 1/2 cups crushed pretzels
1/3 cup butter, melted
Filling
5 packages (8 ounce each) cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup peanut butter chips
1 cup (6 ounces) semisweet chocolate chips
Topping
1 cup (8 ounces) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts
Servings Per Recipe: 14
Amount per Serving
Calories: 734
- Total Fat: 52.8 g
- Saturated Fat: 25.1 g
- Trans Fat: 0.2 g
- Cholesterol: 143.1 mg
- Sodium: 546.7 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 2.6 g
- Sugars: 40.3 g
- Protein: 13.8 g
preparation
1. In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch springform pan. Place pan on a baking sheet. Bake at 350 degrees for 5 minutes. Cool on a wire rack.
2. In a large 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 crust. Return pan to baking sheet.
3. Bake at 350 degrees for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).
4. For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over the filling. sprinkle with nuts. Bake 5 minutes longer.
5. 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. Refrigerate leftovers. Serves: 12-14
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comments
Mommy_loves_to_cook
March 4, 2012
Lilia
April 21, 2013
MMMmm!