If you love peanut butter, you will love this cheesecake! It starts with a homemade cookie crust made of just three ingredients. Then, it’s topped with creamy cheesecake, peanut butter, a layer of sour cream, and more melted and drizzled peanut butter on top.
* Ingredients :
° Peanut Butter Cookie Crust
° 1 cup creamy peanut butter
° 1 cup granulated sugar
° 1 large egg
cheesecake filling
° 24 ounces (3 packages) room temperature cream cheese
° 1/2 cup granulated sugar
° 1 1/4 cup creamy peanut butter
° 1 teaspoon vanilla
° 1/4 cup sour cream
° 1 1/4 cup heavy whipping cream
° 3/4 cup powdered sugar
°sour cream
° 1/4 cup sour cream
° 2 teaspoons powdered sugar
topping
° 1/4 cup melted creamy peanut butter
* directions :
Peanut Butter Cookie Crust
Preheaat oven 350 degrees.
In a mixing bowl, stir together the peanut butter, eggs, and sugar until well combined.
Press cookie mixture into the bottom of a 9-inch springform pan and press halfway on both sides.
Bake for 16-18 minutes or until matte and slightly crunchy. Cool totaly before make filling.
cheesecake filling
Using a stand mixer with the whisk attachment, blend cream cheese and sugar together until creamy. Scrape the sides of the bowl.
Add the peanut butter and vanilla, stirring until creamy. Scrape the sides of the bowl.
Add sour cream on low speed.
Add heavy cream and start mixing over low heat, gradually increasing speed to medium as mixture becomes thicker.
Add icing sugar slowly starting at low speed and then gradually move to high speed. Blend to mixture begins to thick .
Pour the filling into the cooled cookie crust and spread in an even layer.
sour cream
Mix sour cream with powdered sugar and spread a thin layer over the cheesecake. Putting it in refrigerator for several h
Peanut butter topping
Remove the sides from the spring die mold.
Melt peanut butter, pour over cheesecake and serve.
ENjoy !
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