Sweet & Salty Peanut Butter Cheesecake Recipe

By jobustitch

Ingredients

• FILLING:
• 32 Nutter Butter cookies (16 ounces)
• 1/2 cup butter, melted
• 3 packages (8 ounces each) cream cheese, softened
• 1 package (10 ounces) peanut butter chips, melted
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• TOPPING:
• 2 cups miniature marshmallows
• 3/4 cup peanut butter
• 2/3 cup light corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1-1/2 cups dry roasted peanuts, coarsely chopped, divided

Details

Servings 16
Preparation time 45mins
Cooking time 95mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.

In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.

In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.

Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.
Yield: 16 servings.