Peanut Butter Cheesecake With Peanut Brittle
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Sugar3 cup
Sour Cream3 large
Egg2 tsps
Vanilla Extract1 tbsp
Apricot Jam (warmed)1.5 cups
Peanut Brittle (chopped)Directions:
1
Preheat oven to 325°F
2
Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray
3
Line bottom with parchment
4
Double-wrap outside of pan with heavy-duty aluminum foil
5
Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy
6
Beat in sour cream
7
Beat in eggs 1 at a time, then vanilla
8
Stir in peanut butter chips
9
Transfer batter to prepared pan
10
Place springform pan in large roasting pan
11
Fill roasting pan with enough hot water to come 1 inch up sides of springform pan
12
Bake cake until slightly firm to touch and top appears dry, about 1 hour
13
Refrigerate cake uncovered until cold, at least 4 hours
14
(Can be prepared 2 days ahead; cover and keep refrigerated
15
) Cut around pan sides to loosen cheesecake; release sides
16
Invert cake onto platter; peel off parchment
17
Brush apricot jam over top of cake
18
Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve
19
Preheat oven to 325°F
20
Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray
21
Line bottom with parchment
22
Double-wrap outside of pan with heavy-duty aluminum foil
23
Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy
24
Beat in sour cream
25
Beat in eggs 1 at a time, then vanilla
26
Stir in peanut butter chips
27
Transfer batter to prepared pan
28
Place springform pan in large roasting pan
29
Fill roasting pan with enough hot water to come 1 inch up sides of springform pan
30
Bake cake until slightly firm to touch and top appears dry, about 1 hour
31
Refrigerate cake uncovered until cold, at least 4 hours
32
(Can be prepared 2 days ahead; cover and keep refrigerated
33
) Cut around pan sides to loosen cheesecake; release sides
34
Invert cake onto platter; peel off parchment
35
Brush apricot jam over top of cake
36
Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve