Peanut butter cheesecake recipe

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Another cheesecake recipe for peanut butter lovers. The cheesecake base is topped with a peanut butter and sugar mixture, then topped with the cheese mixture and baked in the oven. You can use additional peanut butter mixture to garnish the cheesecake if you like.
Preparation time: 15 minutes, Cooking time: 45 minutes, Serves: 8 - 10 


For the cheesecake crust
1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter

For the peanut butter mixture
1/2 cup peanut butter
2/3 cup icing sugar
1/4 cup brown sugar

For the cream cheese filling
16 oz. (450 grams) cream cheese, softened
1 cup sugar
1/4 cup heavy whipping cream
2 Tbsp lemon juice
2 tsp vanilla
2 large eggs


Combine the crumbs, sugar and butter in a boil until smooth. Press onto a 9 inch pie pan and bake at 325 degrees Fahrenheit (160 degrees Celsius) for 8 minutes.

Make the peanut butter mixture by mixing the peanut butter, icing sugar and brown sugar using a fork until uniformly combined.

When the crust is ready, pour the peanut butter mixture over it (save 2 tablespoons of the peanut butter mixture for garnishing).

Make the cream cheese filling by mixing the softened cream cheese with the sugar, whipping cream, lemon juice, vanilla and eggs. Beat using an electric mixture for 5 minutes, until the cheese mixture is smooth and even.

Pour the cheese mixture over the peanut butter mixture and bake at 350 degrees F (175 degrees C) for around 35 minutes. Remove from the oven and let cool for at least 3 hours. Refrigerate for at least 3 more hours before serving.
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