New York Style Cheesecake with Peanutty Crust
Skippy
Skippy
Recipe - Bay Shore King Kullen
New York Style Cheesecake with Peanutty Crust
Prep Time30 Minutes
Servings12
Cook Time60 Minutes
Calories460
Ingredients
1 3/4 c graham cracker crumbs
3/4 c SKIPPY Creamy Peanut Butter, divided
1 1/4 c sugar, divided
4 large eggs, divided
3 (8 oz) packages cream cheese, softened
1 c sour cream
1 Tbsp vanilla extract
Directions
- Heat oven to 325°F.
- To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup peanut butter, 1/4 cup sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch up side of 10-inch springform pan.
- Meanwhile, in bowl, beat together cream cheese, remaining 1 cup sugar, sour cream and vanilla with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy.
- Pour into crust.
- Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight.
- Melt remaining 1/4 cup peanut butter; drizzle over cheesecake just before serving.
30 minutes
Prep Time
60 minutes
Cook Time
12
Servings
460
Calories
Directions
- Heat oven to 325°F.
- To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup peanut butter, 1/4 cup sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch up side of 10-inch springform pan.
- Meanwhile, in bowl, beat together cream cheese, remaining 1 cup sugar, sour cream and vanilla with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy.
- Pour into crust.
- Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight.
- Melt remaining 1/4 cup peanut butter; drizzle over cheesecake just before serving.
