Peanut Butter Cheesecake

Prep Time: 0 Minutes

Cook Time: 75 Minutes

Ready In: 75 Minutes

Servings: 20

Just made this baby yesterday to take to my Y ladies this morning. I'd never attempted a peanut butter cheesecake before. What a wonderfully peanut-buttery cake. I used Hershey's combo milk chocolate/peanut butter chips. Read more . Mmmmm!

Ingredients:

crust

12 ounce box vanilla wafers, crushed

2 tablespoons unsalted butter, melted

filling

1 pound cream cheese, room temperature

1 1/2 sups sugar

2 teaspoons fresh lemon juice

1 cup sour cream

3 tablespoons cornstarch

3 tablespoons all-purpose flour

5 large eggs, room temperature

6 ounce jar creamy peanut butter

1 cup chocolate chips or combo peanut butter and chocolate

topping

2 ounces creamy peanut butter

1/2 cup sour cream

Directions:

1. CRUST:
2. Preheat oven to 350 degrees F.
3. Butter OR spray a 9 springform pan.
4. Combine crushed cookies and butter well.
5. Press onto bottom and up sides of pan.
6. Set aside.
7. FILLING:
8. Combine all ingredients EXCEPT chocolate chips.
9. Blend well.
10. Fold in chocolate chips.
11. Spread filling in prepared crust.
12. Bake 70 to 80 minutes OR until center of filling is form.
13. Let stand at room temperature for 15 minutes.
14. Remove from pan.
15. TOPPING:
16. Melt peanut butter in microwave OR on stove.
17. Stir in sour cream well.
18. Spread over cheesecake.
19. Let cake cool completely.
20. Refrigerate at least three hours before serving.

By RecipeOfHealth.com