PEANUT BUTTER CHEESECAKE
Plan ahead...needs to chill overnight
Serves: 12-14
CRUST:
1-1/2 c. crushed pretzels
1/3 c. butter or margarine, melted
In a small bowl, combine pretzels and butter. Press onto the bottom
and 1-inch up the sides of a greased 10-in. spring form pan.
Bake at 350-F for 5 minutes. Cool on a wire rack.
FILLING:
5 pkgs. (8 oz., each) 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
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 crust.
Bake at 350-F for 50-55 minutes or until center is almost set.
Cool on a wire rack for 15 minutes. (Leave Oven On.)
TOPPING:
1 c. (8 oz.) sour cream
3 T. creamy peanut butter
1/2 c. sugar
1/2 c. finely chopped unsalted peanuts
Meanwhile, in a mixing bowl, combine sour cream, peanut butter and
sugar; spread over filling. Sprinkle with nuts.
Return to oven for 5 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool for 1 hour.
Refrigerate overnight.. Remove sides of pan.
Submitted by Phyllis A.
July 26, 2000
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