- 1 cup KRAFT Peanut Butter
- 1 cup white sugar, divided
- 4 eggs, divided
- 3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- 2 tablespoons KRAFT Peanut Butter
- 2 tablespoons white sugar
- 1 cup whipping cream
- 2 tablespoons chopped peanuts
- Heat oven to 350 degrees F (175 degrees C).
- Mix 1 cup peanut butter, 1/2 cup sugar and 1 egg until blended; press onto bottom of 9-inch springform pan. Bake 25 to 27 minutes or until toothpick inserted in centre comes out clean. Use back of spoon to gently press centre of crust to flatten. Cool.
- Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add remaining eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Beat remaining peanut butter and sugar in medium bowl with mixer until blended. Gradually add cream, beating constantly with mixer on high speed until stiff peaks form. Spoon over cheesecake; top with nuts.
04/25/2018
recipepes.com
Peanut Butter-Chocolate Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
