SKIPPY® NY-Style Cheesecake with Peanutty Crust
Classic cheesecake gets a makeover, and you'll agree it's fabulous! SKIPPY® NY-Style Cheesecake with Peanutty Crust is a new take on an old favorite.
Classic cheesecake gets a makeover, and you'll agree it's fabulous! SKIPPY® NY-Style Cheesecake with Peanutty Crust is a new take on an old favorite.
24
230
30 Minutes
1 Hour
4 Hours, 10 Minutes
Ingredients
- 1 3/4 cups graham cracker crumbs
- 3/4 cup SKIPPY® Creamy Peanut Butter, divided
- 1 1/4 cups sugar, divided
- 4 large eggs, divided
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sour cream
- 1 tablespoon vanilla extract
Directions
- Heat oven to 325°F.
- To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup peanut butter, 1/4 cup sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch up side of 10-inch springform pan.
- Meanwhile, in bowl, beat together cream cheese, remaining 1 cup sugar, sour cream and vanilla with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy.
- Pour into crust.
- Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight.
- Melt remaining 1/4 cup peanut butter; drizzle over cheesecake just before serving.