PEANUT BUTTER CHEESECAKE


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Crust:
1½ cups ground cookie crumbs
6 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons cocoa
2 tablespoons peanuts
2 tablespoons peanut butter
3 tablespoons soft butter
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Filling:
8 ounces cream cheese
½ cup peanut butter
½ cup sugar
1 teaspoon vanilla
½ cup heavy cream, whipped
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Chantilly Cream:
1 cup heavy cream
3 tablespoons sugar
2 teaspoons vanilla extract
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Garnish:
Peanut toffee
Cookies


Directions

For Crust, preheat oven to 300 degrees. Combine cookie crumbs, 6 tablespoons butter, sugar, cocoa, and peanuts in work bowl of food processor. Mix until completely blended. Blend in peanut butter. Line 6 ring molds with 3 tablespoons butter. Place rings on parchment paper-lined cookie sheet. Press cookie crumb mixture into 3-inch rings lined with butter. Bake crust 20 to 25 minutes or until golden.


For Filling, beat cream cheese with peanut butter and sugar until light. Add vanilla and fold in heavy cream. Fill center of rings with mixture. Chill in refrigerator overnight.


For Chantilly Cream, whip the heavy cream until light peaks form. Add sugar gradually and vanilla extract. Unmold and serve with cream.


Garnish with toffee, cookies, and Chantilly Cream. Serve and enjoy!


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