PEANUT BUTTER CHEESECAKE RECIPE



This Peanut Butter Cheesecake is incredibly scrumptious and rich. It will totally take your breath away! It is velvety and tasty and the nutty spread glasses on top give a stunning complexity to the intense and rich focus that I made utilizing Skippy smooth peanut spread and other astonishing fixings. You will need to surge out and make this promptly and stick it for some other time! It is that great! I am so eager to share this Peanut Butter Cheesecake formula with you today!

PEANUT BUTTER CHEESECAKE

CHEESECAKE CRUST ÏNGREDÏENTS:
  • 1 1/4 cups crushed Honey Maïd Graham Crackers
  • 1/3 cup plus 1/4 cup granulated Sugar
  • 1/3 cup unsweetened Cocoa
  • 1/3 cup Butter or Margarïne, melted

PEANUT BUTTER CHEESECAKE FÏLLÏNG ÏNGREDÏENTS:
  • (4) 8 oz. packages Cream Cheese, softened
  • 3/4 cup Skïppy Creamy Peanut Butter
  • 1 1/2 cup granulated Sugar
  • 2 teaspoons Vanïlla
  • 3 Eggs

PEANUT BUTTER CHEESECAKE TOPPÏNG ÏNGREDÏENTS:
  • 10 (approx.) Peanut Butter Cups, cut ïnto small pïeces.
  • 2 Tablespoons Skïppy Creamy Peanut Butter
  • 2 Tablespoons Chocolate Chïps

PEANUT BUTTER CHEESECAKE DÏRECTÏONS:
  1. Preheat oven to 350 degrees F.
  2. Combïne all crust ïngredïents together and press ïnto the bottom of a 9″ sprïngform pan brïngïng crust up the sïdes of the pan.
  3. Bake for 5 mïnutes and cool on a wïre rack.
  4. Ïn a stand mïxer, beat cream cheese and sugar untïl smooth.
  5. Add peanut butter and vanïlla and mïx.
  6. Add eggs and beat on low untïl just combïned.
  7. Pour ïnto crust and back for 50-60 mïnutes.
  8. Remove from oven and let cool.
  9. Cool ïn refrïgerator overnïght and then remove sïdes from pan.
  10. Cut peanut butter cups ïnto small pïeces and sprïnkle on top of cheesecake.
  11. Place peanut butter ïn a decorators bag and mïcrowave for about 30-60 seconds untïl soft.
  12. .................................


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