Peanut Butter Cheesecake with Peanut Brittle Recipe

Name: Peanut Butter Cheesecake with Peanut Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 8-ounce packages cream cheese, room temperature; 1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground); 1 cup sugar; 3/4 cup sour cream; 3 large eggs; 2 teaspoons vanilla extract; 1 11-ounce package peanut butter chips; 1 tablespoon apricot jam, warmed; 1 1/2 cups chopped Peanut Brittle

Servings: persons

Nonstick vegetable oil spray
2 8-ounce packages cream cheese, room temperature
1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
1 cup sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 11-ounce package peanut butter chips
1 tablespoon apricot jam, warmed
1 1/2 cups chopped Peanut Brittle

1
Preheat oven to 325F.
2
Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray.
3
Line bottom with parchment.
4
Double-wrap outside of pan with heavy-duty aluminum foil.
5
Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy.
6
Beat in sour cream.
7
Beat in eggs 1 at a time, then vanilla.
8
Stir in peanut butter chips.
9
Transfer batter to prepared pan.
10
Place springform pan in large roasting pan.
11
Fill roasting pan with enough hot water to come 1 inch up sides of springform pan.
12
Bake cake until slightly firm to touch and top appears dry, about 1 hour.
13
Refrigerate cake uncovered until cold, at least 4 hours.
14
(Can be prepared 2 days ahead; cover and keep refrigerated.)
15
Cut around pan sides to loosen cheesecake; release sides.
16
Invert cake onto platter; peel off parchment.
17
Brush apricot jam over top of cake.
18
Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve.

1664

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 8-ounce packages cream cheese, room temperature, 1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground), 1 cup sugar, and more.

Yes, Peanut Butter Cheesecake with Peanut Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cheesecake with Peanut Brittle

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