Description
This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don’t have half-and-half you may substitute milk.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped peanuts
- ¾ teaspoon ground cinnamon
- ¾ cup butter, melted
- 3 (8 ounce) packages cream cheese
- ¾ cup peanut butter
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- ¼ cup half-and-half cream
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
- To Make Crust: In a medium bowl
- combine graham cracker crumbs
- peanuts
- and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan
- and set aside.
- To Make Filling: In a large mixing bowl
- beat cream cheese
- peanut butter
- sugar
- flour
- and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once
- beating on low speed until combined. Stir in half-and-half and chocolate chips.
- Pour batter into the springform pan. Place the pan in a large baking pan
- pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
- Let cake cool completely
- and keep in refrigerator for at least 4 hours before serving.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 12