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INGREDIENTS
FOR THE CRUST:
- 30 chocolate sandwich cookies leave the cream inside
- 5 tablespoons unsalted butter melted
FOR THE CHEESECAKE:
- 3 8-ounce blocks (24 ounces total) cream cheese room temperature
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream see note
- Hot fudge and melted peanut butter for garnish
- Whipped Cream for garnish
INSTRUCTIONS
- Crush chocolate sandwich cookies in a food processor. You want a fine crumb.
- Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
- Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
- Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
- Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
- Garnish with whipped cream before serving, optional.
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