Peanut Butter Cheesecake
Author: Karen Martin
Ingredients
- Crust
- ⅓ C Butter, melted
- ¼ C Sugar
- 1 ¼ C Graham Cracker Crumbs
- Batter
- 4 – 8 oz. pkg. Cream Cheese, softened (I use light)
- 14 oz. can Eagle Brand Sweetened Condensed Milk
- 4 Eggs
- ⅓ C Flour
- 1⅓ C Jiff Creamy Peanut Butter
- 1 T. Vanilla Extract
- Topping
- 8 oz. Light Sour Cream
- 3 T. Sugar
- 2 T Jiff Creamy Peanut Butter
- 1 t Vanilla Extract
Instructions
- Preheat oven to 350 F.
- Crust
- Combine Butter, Crumbs and Sugar in small bowl,
- Then press firmly into bottom of 9 in. spring-form pan sprayed with Pam. (Hint – I use parchment paper on base of spring-form pan laying a square of paper on base then putting spring-form side on base, tightening spring until in place. Trim excess paper from around outside bottom rim then spray with Pam.)
- Batter
- In large mixer bowl, beat Cream Cheese until fluffy.
- Gradually beat in Eagle Brand Milk until smooth.
- Beat in Eggs, Flour, 1 C Peanut Butter and 1 T Vanilla.
- Pour over crust into pan
- Bake 1 hour or until edges lightly browned.
- Topping
- Mix 8 oz. Lt. Sour Cream, 3 T Sugar 2 T Peanut Butter and 1 tsp. Vanilla Extract.
- Spread over cheesecake
- Bake an additional 5 minutes.
- Cool to room temperature
- Remove spring-form side.
- Chill at least 6 hours.
- Refrigerate leftovers.
