Name: Sweet & Salty Peanut Butter Cheesecake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 32 Nutter Butter cookies (16 ounces) -; 1/2 cup butter, melted -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1 package (10 ounces) peanut butter chips, melted -; 1 can (14 ounces) sweetened condensed milk -; 1 teaspoon vanilla extract -; 3 large eggs, lightly beaten -; Topping: -; 2 cups miniature marshmallows -; 3/4 cup peanut butter -; 2/3 cup light corn syrup -; 2 tablespoons butter -; 1 teaspoon vanilla extract -; 1-1/2 cups dry roasted peanuts, coarsely chopped, divided -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Sweet & Salty Peanut Butter Cheesecake

1. 32 Nutter Butter cookies (16 ounces) -

2. 1/2 cup butter, melted -

3. Filling: -

4. 3 packages (8 ounces each) cream cheese, softened -

5. 1 package (10 ounces) peanut butter chips, melted -

6. 1 can (14 ounces) sweetened condensed milk -

7. 1 teaspoon vanilla extract -

8. 3 large eggs, lightly beaten -

9. Topping: -

10. 2 cups miniature marshmallows -

11. 3/4 cup peanut butter -

12. 2/3 cup light corn syrup -

13. 2 tablespoons butter -

14. 1 teaspoon vanilla extract -

15. 1-1/2 cups dry roasted peanuts, coarsely chopped, divided -

How to cook deliciously - Sweet & Salty Peanut Butter Cheesecake

1. Stage

Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

2. Stage

Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.

3. Stage

In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

4. Stage

Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.

5. Stage

In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.

6. Stage

Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.