Sandra Leeâ€™s Chocolate Peanut Butter Cheesecake

Name: Sandra Leeâ€™s Chocolate Peanut Butter Cheesecake
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 1 Tbsp butter, melted; 237 milliliters BREAKSTONES or KNUDSEN Sour Cream; 680 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 118 milliliters PLANTERS Creamy Peanut Butter; 4 eggs; 1 Tbsp PLANTERS COCKTAIL Peanuts; 113 grams 1-1/2 pkg. each) BAKERS Semi-Sweet Chocolate (6 oz.), divided; 237 milliliters sugar, divided; 20 sugar cookies (2 inch), finely crushed (about 1-1/2 cups); 1 teaspoon vanilla

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 Leeâ€™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

Heat oven to 325F.

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Oven

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

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Cookie Crumbs

Butter

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Springform Pan

Beat cream cheese, sugar and peanut butter with mixer until blended.

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Peanut Butter

Cream Cheese

Sugar

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Blender

Add sour cream and vanilla; mix well.

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Sour Cream

Vanilla

Add eggs, 1 at a time, mixing on low speed after each just until blended.

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Egg

Melt 4 oz. chocolate as directed on package.

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Chocolate

Transfer 3 cups batter to medium bowl; stir in melted chocolate.

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Chocolate

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Bowl

Pour over crust. Refrigerate remaining batter until ready to use.

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Crust

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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Oven

Knife