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Sandra Lee’s Chocolate Peanut Butter Cheesecake

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Sandra Lee’s Chocolate Peanut Butter Cheesecake

Sandra Lee’s Chocolate Peanut Butter Cheesecake

This recipe makes 20 servings with 292 calories, 5g of protein, and 23g of fat each. If 66 cents per serving falls in your budget, Sandra Lee’s Chocolate Peanut Butter Cheesecake might be a super gluten free recipe to try. A mixture of butter, sugar cookies, planters creamy peanut butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes.

Instructions

1
Heat oven to 325F.
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OvenOven
2
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
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Cookie CrumbsCookie Crumbs
ButterButter
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Springform PanSpringform Pan
3
Beat cream cheese, sugar and peanut butter with mixer until blended.
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Peanut ButterPeanut Butter
Cream CheeseCream Cheese
SugarSugar
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BlenderBlender
4
Add sour cream and vanilla; mix well.
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Sour CreamSour Cream
VanillaVanilla
5
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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EggEgg
6
Melt 4 oz. chocolate as directed on package.
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ChocolateChocolate
7
Transfer 3 cups batter to medium bowl; stir in melted chocolate.
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ChocolateChocolate
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BowlBowl
8
Pour over crust. Refrigerate remaining batter until ready to use.
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CrustCrust
9
Bake cheesecake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
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OvenOven
KnifeKnife
Frying PanFrying Pan
10
Melt remaining chocolate; drizzle over cheesecake.
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ChocolateChocolate
11
Sprinkle with nuts.
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NutsNuts
DifficultyExpert
Ready In6 hrs, 20 m.
Servings20
Health Score1
Gluten Free
DietsGluten Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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