Desserts and sweets
Peanut butter cheesecake
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60 min
Serves 8 - 10
General
Ingredients
- For the cheesecake crust For the cheesecake crust
- 1 1/4 cup graham cracker crumbs 300 ml graham cracker crumbs
- 1/4 cup sugar 60 ml sugar
- 1/2 cup unsalted butter 120 ml unsalted butter
- For the peanut butter mixture For the peanut butter mixture
- 1/2 cup peanut butter 120 ml peanut butter
- 2/3 cup icing sugar 160 ml icing sugar
- 1/4 cup brown sugar 60 ml brown sugar
- For the cream cheese filling For the cream cheese filling
- 16 oz cream cheese (450 grams; softened) 455 g cream cheese (450 grams; softened)
- 1 cup sugar 240 ml sugar
- 1/4 cup heavy whipping cream 60 ml heavy whipping cream
- 2 tbsp lemon juice 30 ml lemon juice
- 2 tsp vanilla 9.9 ml vanilla
- 2 large eggs 2 large eggs
Method
Combine the crumbs, sugar and butter in a boil until smooth. Press onto a 9 inch pie pan and bake at 325 degrees Fahrenheit (160 degrees Celsius) for 8 minutes.
Make the peanut butter mixture by mixing the peanut butter, icing sugar and brown sugar using a fork until uniformly combined.
When the crust is ready, pour the peanut butter mixture over it (save 2 tablespoons of the peanut butter mixture for garnishing).
Make the cream cheese filling by mixing the softened cream cheese with the sugar, whipping cream, lemon juice, vanilla and eggs. Beat using an electric mixture for 5 minutes, until the cheese mixture is smooth and even.
Pour the cheese mixture over the peanut butter mixture and bake at 350 degrees F (175 degrees C) for around 35 minutes. Remove from the oven and let cool for at least 3 hours. Refrigerate for at least 3 more hours before serving.
Make the peanut butter mixture by mixing the peanut butter, icing sugar and brown sugar using a fork until uniformly combined.
When the crust is ready, pour the peanut butter mixture over it (save 2 tablespoons of the peanut butter mixture for garnishing).
Make the cream cheese filling by mixing the softened cream cheese with the sugar, whipping cream, lemon juice, vanilla and eggs. Beat using an electric mixture for 5 minutes, until the cheese mixture is smooth and even.
Pour the cheese mixture over the peanut butter mixture and bake at 350 degrees F (175 degrees C) for around 35 minutes. Remove from the oven and let cool for at least 3 hours. Refrigerate for at least 3 more hours before serving.
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