Peanut Butter Cheesecake

Peanut Butter Cheesecake

Ingredients

• 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. springform 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.