Peanut Butter Cookie Cheesecake

Peanut Butter Cookie Cheesecake
This recipe serves 20. One portion of this dish contains around 12g of protein, 40g of fat, and a total of 474 calories. A mixture of vanilla, knudsen cream, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 4 hours.

Instructions

1
Preheat oven to 350F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside. Coarsely chop 16 of the cookies; set aside.
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CookiesCookies
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Aluminum FoilAluminum Foil
OvenOven
2
Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground.
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CookiesCookies
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3
Add butter; mix well. Press firmly onto bottom of prepared pan.
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ButterButter
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4
Bake 10 minutes.
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5
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
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Cream CheeseCream Cheese
VanillaVanilla
All Purpose FlourAll Purpose Flour
SugarSugar
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BowlBowl
6
Add sour cream and peanut butter; mix well.
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Peanut ButterPeanut Butter
Sour CreamSour Cream
7
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies; pour over crust.
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CrustCrust
EggEgg
8
Sprinkle with remaining chopped cookies.
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CookiesCookies
9
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
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10
Remove cheesecake from pan, using foil handles.
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11
Cut into 20 pieces to serve. Store leftover cheesecake in refrigerator.
DifficultyExpert
Ready In4 hrs
Servings20
Health Score3
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