More Great Recipes: Cheesecake

Peanut Butter Cheesecake with Peanut Brittle


User Avatar
By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

nonstick vegetable spray
2 pkgs. (8 oz. each) cream cheese, room temperature
1-1/4 cups creamy peanut butter; see note
1 cup sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 pkg. (11 oz.) peanut butter chips
1 tablespoon apricot jam, warmed
1-1/2 cups chopped peanut brittle


Preheat oven to 325ºF. Spray 9-inch-diameter springform pan with 2-3/4 inch high sides with nonstick spray. Line bottom with parchment. Double-wrap out side of pan with heavy-duty aluminum foil.



Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy. Beat in sour cream. Beat in eggs 1 at a time, then vanilla. Stir in peanut butter chips. Transfer batter to prepared pan.



Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan. Bake cake until slightly firm to touch and top appears dry, about 1 hour.



Refrigerate cake uncovered until cold, at least 4 hours.



Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel of parchment. Brush apricot jam over top of cake. Sprinkle 1-1/2 cups peanut brittle pieces over cake and serve.



Note: Do not use old-fashioned style or freshly ground peanut butter.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart