Peanut Butter Cheesecake
This peanut butter cheesecake is made with cream cheese and peanut butter chips. Worthy of a try if you like peanut butter.

Ingredients
Crust
- 2 cups graham cracker
- 3 Tablespoons granulated sugar
- 6 Tablespoons butter melted
Filling
- 3 (8 ounce) packages cream cheese, at room temperature
- 3/4 cup sugar
- 1 2/3 cups (10 oz. package) peanut butter chips
- 1/4 cup milk
- 4 eggs
- 1 teaspoon vanilla
- 1 cup finely chopped peanuts
Topping
- 1/2 cup reserved graham crust
- 1/2 cup finely chopped peanuts
- 1/8 cup granulated sugar
Garnish
- Fresh whipping cream
Directions
Crust
- Heat oven to 325 degrees F.
- Grease the bottom and sides of a 9-inch springform pan.
- Mix the crust ingredients together in a small bow.
- Press the mixture onto bottom and about 2 inches up the side of the greased pan.
- RESERVE 1/2 cup of the mixture for the topping.
- Place into the preheated oven.
- Bake for 10 minutes.
- Remove from the oven and set aside.
Topping
- In a small bowl mix together the 1/2 cup graham crust, finely chopped peanuts and sugar. Set aside.
Filling
- Turn oven temp up to 450 degrees F.
- Use an electric mixer to beat the cream cheese and sugar together in a large bowl. Beat until smooth.
- Place peanut butter chips and milk in a small saucepan and place on the stove top over low heat.
- Heat until the peanut butter chips have melted and stir occasionally so you do not burn the milk. Let cool a little.
- Beat the melted peanut butter chip mixture into the cream cheese mixture. Mix until well blended.
- Stir in vanilla. Stir in the chopped peanuts.
- Beat eggs well in a small bowl, and fold them into the mixture.
- Pour mixture into prepared graham cracker crust.
- Bake 10 minutes at 450 then reduce the heat to 250 degrees F.
- Sprinkle on the topping and continue to bake for 40 minutes.
- Remove from oven to wire rack, let cool about 5 minutes then with a knife loosen crust from the side of pan.
- Cool completely.
- Refrigerate 2 hours before serving.
- Remove the outside of the pan.
- Slice and serve with fresh whipping cream if desired.
- Cover and refrigerate leftover cheesecake.
Original source: food.com