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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a really good cheesecake had this Sunday. Everyone love it to really very creamy. Ingredients:
1-1/2 cups crushed pretzels |
1/3 cup butter, melted |
filling |
5 pkgs. (8-0z. each) cram cheese. softened |
1-1/2 cups sugar |
3/4 cup creamy peanut butter |
2 tsp. pure vanilla extract eggs |
1 cup peanut butter chips |
1 cup semisweet chocolate chips |
topping |
1 cup (8-0z.) sour cream |
3 tbsp. creamy peanut butter |
1/2 cup sugar |
1/2 cup finely chopped unsalted peanuts |
Directions:
1. Preheat oven to 350*F.
2. In a small bowl, combine pretzels and butter.
3. Press onto bottom and i up the sides of a greased 1- springform pan.
4. Place pan on a baking sheet.
5. Bake for 5 minutes.
6. Cool on a wire rack.
7. In a mixing bowl, beat cream cheese and sugar until smooth.
8. Add peanut butter and vanilla, mix well.
9. Add eggs, beat on low just until combined, stir in chips.
10. Pour over the crust.
11. Bake for 55 minutes or until center is almost set.
12. Cool on a wire rack for 15 minutes (leave the oven on).
13. Meanwhile in mixing bowl, combine sour cream, peanut butter and sugar spread over filling.
14. Sprinkle with nuts..
15. Return to the oven for 5 minutes.
16. Cool on a wire rack for 10 minutes.
17. Carefully run a knife around the edge of the pan to loosen.
18. Cool 1 hour.
19. Cover and refrigerate overnight.
20. Remove sides of pan.
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