1 1/2 c. salted pretzel crumbs
1/3 c. butter, melted
5 (8 oz) pkg. cream cheese, softened
2 c. sugar, divided
1 c. crunchy peanut butter, divided
3 large eggs
2 t. vanilla
1 (8 oz) container sour cream
Combine pretzel crumbs and butter, stirring until well-blended. Press into the bottom and 1-inch up the sides of a 10-inch springform pan. Bake at 350 degrees for 5 minutes; set aside. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/2 cups of sugar, beating well after each addition. Stir in vanilla and 3/4 up of peanut butter. Pour into prepared pan. Bake at 350 degrees for 40 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for another 30 minutes. Combine sour cream, remaining 1/4 cup of peanut butter and 1/2 cup of sugar, stirring until sugar dissolves. Spread over warm cheesecake. Cool completely on wire rack. Cover and chill overnight. Carefully remove rim of pan. This is great with chocolate sauce.
From the kitchen of ... Mark & Shannon
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