Peanut Butter Cheesecake
Peanut Butter Cheesecake

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, peanut butter cheesecake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Peanut Butter Cheesecake is only one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Peanut Butter Cheesecake is something that I’ve loved my entire life.

In a small bowl, combine pretzels and butter. Place pan on a baking sheet. Combine cream cheese and peanut butter in a large bowl.

To begin with this particular recipe, we have to prepare a few components. You can have peanut butter cheesecake using 8 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Peanut Butter Cheesecake:
  1. Take 1 1/4 cup chocolate graham cracker crumbs
  2. Prepare 1/4 cup butter, melted
  3. Prepare 8 oz 5 packages ( each) cream cheese, softened
  4. Take 1 1/2 cup white sugar
  5. Take 3/4 cup creamy peanut butter
  6. Take 2 tsp vanilla extract
  7. Get 3 eggs, lightly beaten
  8. Prepare 1 10 Reese's Peanut Butter Cups (chopped)

Peanut butter filling between two chocolate layer tastes like gigantic peanut butter cup, AWESOME!!! In a food processor, process biscuits until crumbs are formed. Let cool completely before adding peanut butter drizzle. For the drizzle: in a small bowl, combine peanut butter chips and coconut oil.

Steps to make Peanut Butter Cheesecake:
  1. Preheat oven to 350°.
  2. Mix together graham cracker crumbs and 1/4 cup melted butter.
  3. Press mixture into the bottom of a 9 1/2-inch springform pan.
  4. Bake 10 minutes; remove from oven and set aside.
  5. Keep the oven on.
  6. In a large bowl, beat cream cheese and sugar until smooth.
  7. Add peanut butter and vanilla; mix well.
  8. Add eggs; beat on low just until combined.
  9. Stir in chopped Peanut Butter Cups.
  10. Pour over the crust.
  11. Bake at 350° for 50-55 minutes or until center is almost set.
  12. Turn off oven, and leave oven door open. Leave cheesecake to rest for 45 minutes.
  13. Cool on a wire rack for 10 minutes.
  14. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
  15. Refrigerate overnight.
  16. Remove sides of pan.

Scoop into plastic baggie, cut off corner, and drizzle over the cheesecake. This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese's Peanut Butter cup in cheesecake form. For that reason, I don't bake this in a water-bath as I do the Pumpkin Cheesecake. The water-bath is excellent if you want a silky texture, but for me, the peanut butter constituent demands a certain amount of pleasurable, palate.

So that is going to wrap it up for this special food peanut butter cheesecake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!