Peanut Butter Cheesecake
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
910 g
Cream Cheese1.5 cups
Granulated Sugar4 large
Egg1 cup
Creamy Peanut Butter1 tbsp
All-Purpose Flour2 tsps
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees
2
Combine cream cheese and peanut butter in a large bowl
3
Beat the mixture in an electric mixer (using a wire whip) until smooth
4
Gradually add sugar and flour
5
Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture
6
Scrape ingredients from side of bowl before adding eggs
7
Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth
8
Mix in the vanilla extract
9
Be careful not to over-mix
10
Remove bowl from mixer
11
Pour mixture into prepared peanut butter cookie crust
12
Place cheesecake in oven on center rack
13
Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake
14
Dust with powdered sugar or sprinkle with chopped mint
15
PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray Use hands to crumble peanut butter cookies in a small mixing bowl
16
Add 1 teaspoon of sugar
17
Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency)
18
Mix all ingredients well
19
Spray a 9 by 3-inch springform pan with the vegetable oil
20
Place ingredients into the bottom of spring form pan
21
Using fingertips or spoon, press ingredients to form crust