NY-Style Cheesecake with Peanutty Crust

serving suggestion

NY-Style Cheesecake with Peanutty Crust

  • 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

  • Instructions

    1. Heat oven to 325°F.
    2. 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.
    3. 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.
    4. Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight.
    5. Melt remaining 1/4 cup peanut butter; drizzle over cheesecake just before serving.

    This recipe is recommended for 24 servings.