PEANUT BUTTER CHEESECAKE

PEANUT BUTTER CHEESECAKE OVER PEANUT BUTTER CUPS SITTING ON A GRAHAM CRACKER CRUST & THEN TOPPED WITH PEANUT BUTTER GANACHE AND A CHOCOLATE DRIZZLE!

Photo by Linda B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • GRAHAM CRACKER CRUST:

  • 1

    STICK BUTTER

  • 1/2

    C. SUGAR

  • 1 1/2

    C. GRAHAM CRACKER CRUMBS

  • PEANUT BUTTER CHEESECAKE:

  • 8

    OUNCES CREAM CHEESE

  • 1

    EGG

  • 1/2

    C. SUGAR

  • 1/4

    C. PEANUT BUTTER

  • PEANUT BUTTER GANACHE:

  • In microwave, combine:

  • 1/2

    c. heavy cream

  • 8

    Tablespoons butter until hot.

Directions

GRAHAM CRACKER CRUST: MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM. PEANUT BUTTER CHEESECAKE: ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY. PEANUT BUTTER GANACHE: Stir in: 6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

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