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Receta Peanut Butter Cup Cheesecake From Kaitlin Young
by Global Cookbook

Peanut Butter Cup Cheesecake From Kaitlin Young
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Ingredientes

  • 1 x 9 ounce pkg chocolate cooky wafers
  • 4 Tbsp. Butter, melted
  • 4 x 8 ounce pks soft creamcheese
  • 1 c. Sugar
  • 4 x Large eggs
  • 3 Tbsp. Flour
  • 1/3 c. Lowfat milk
  • 1 1/2 tsp Vanilla
  • 6 x 1.8 ounce pkgs peanut butter c. (2/pkg) minced
  • 1 c. Heavy cream, whipped

Direcciones

  1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add in melted butter and process till well mixed. Press crumb mix into bottom and two thirds up the sides of a 9" spring- form pan. Set aside.
  2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed till light, fluffy and smooth 2-3 minutes. Beat in Large eggs, one at a time, beating well after each addition.
  3. Beat in flour, lowfat milk and vanilla. Beat till well blended and smooth, about 4 min.
  4. Sprinkle 4 pkgs. of minced peanut butter c. proportionately on bottom of chocolate crust. Carefully pour cheesecake mix over all; spread proportionately.
  5. Bake 15 min. Reduce oven temperature to 250 F and bake 40-50 min longer, or possibly till edges are set and cake jiggles only slightly in center.
  6. Let cheesecake cold at room temperature, then chill till well chilled, about 6 hrs or possibly overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining pkgs. minced peanut butter c. on top.