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Peanut Butter Cheesecake

Crust:

1 1/2 cups crushed pretzels
1/3 cup butter or margarine, melted

Filling:

5 (8-oz) packages cream cheese, softened
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 tsp. vanilla extract
3 eggs
1 cup peanut butter chips
1 cup semi-sweet chocoalte chips

Topping:

1 cup sour cream
3 T. creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

In a small bowl, combine pretzels and butter. Press onto the bottom, and 1 inch up the sides, of a greased 10-inch pan. Bake at 350 degrees for 5 minutes. Cool on a wire rack.

In a mixing bowl, beat cream cheese and sugar until smooth. Add 3/4 cups of peanut butter and vanilla. Mix well. Add eggs; beat on low until just combined. Stir in the peanut butter chips and semi-sweet chocolate chips. Pour over the crust.

Bake at 350 degrees for 50-55 minutes or until the center is almost set. Cool on a wire rack for 15 minutes. Leave the oven on.

Meanwhile, in a mixing bowl, combine the sour cream, 3 T. peanut butter, and sugar. Spread over the filling. Sprinkle with nuts. Return to the oven for about 5 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for one hour longer. Refrigerate overnight.

Yields 12-14 servings

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