Peanut Butter Cheesecake

by Kathleen Morrison

SERVINGS

10 servings scale / convert

INGREDIENTS

2 lb. cream cheese
1-1/2 cup granulated sugar
4 lg. eggs
1 cup creamy peanut butter
1 tbsp. all-purpose flour
2 tsp. vanilla extract
Powdered sugar or mint

INSTRUCTIONS

Preheat oven to 350°F. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs.

Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350°F. oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.

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TAGS

cheesecakes, desserts, peanutbuttercheesecake add tags

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