Classic cheesecake gets a makeover, and you’ll agree it’s fabulous! SKIPPY® NY-Style Cheesecake with Peanutty Crust is a new take on an old favorite. The creamy, rich cheesecake filling is perfectly complemented by a peanut butter-infused graham cracker crust, making it a delightful treat for peanut butter lovers. Perfect for special occasions, family gatherings, or simply indulging your sweet tooth, this cheesecake is sure to impress.
Ingredients
24
| 1¾ | cups graham cracker crumbs |
| ¾ | cup SKIPPY® Creamy Peanut Butter, divided |
| 1¼ | cups sugar, divided |
| 4 | large eggs, divided |
| 3 | (8-ounce) packages cream cheese, softened |
| 1 | cup sour cream |
| 1 | tablespoon vanilla extract |
Directions
Heat oven to 325°F.
To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup peanut butter, 1/4 cup sugar and 1 egg with electric mixer until smooth.
Press crust evenly into bottom and 1 inch up side of 10-inch springform pan.
Meanwhile, in bowl, beat together cream cheese, remaining 1 cup sugar, sour cream and vanilla with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy.
Pour into crust.
Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight.Melt remaining 1/4 cup peanut butter; drizzle over cheesecake just before serving.
