Peanut Butter Cheesecake!

This past Saturday I spent quite a bit of time in the kitchen so I thought I would share one of the recipes that I made.  If you like peanut butter, if you like cheesecake, you'll love this PEANUT BUTTER CHEESECAKE!

It is delicious.  At least I thought so.  I'm not sure the boys in my house liked it much, but that could be because they aren't fans of peanut butter unless it's on a pb&j sandwich.  hmph.

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This recipe comes from Taste of Home.  I stole the picture they took too, lol.  It's super yummy!

Ingredients


CRUST:

• 1-1/2 cups crushed pretzels
• 1/3 cup butter, melted

FILLING:

• 5 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 3/4 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup peanut butter chips
• 1 cup (6 ounces) semisweet chocolate chips

TOPPING:

• 1 cup (8 ounces) sour cream
• 3 tablespoons creamy peanut butter
• 1/2 cup sugar
• 1/2 cup finely chopped unsalted peanuts

Directions

In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. spring-form pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet.

Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on).

For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

Check out the recipe here!