Peanut Butter Cheesecake with Peanut Brittle


  • 1 ½ cups chopped Peanut Brittle
  • 1 tablespoon apricot jam, warmed
  • 1 11-ounce package peanut butter chips
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • ¾ cup sour cream
  • 1 cup sugar
  • + 3 more ingredients
    • 1 ¼ cups creamy peanut butter (do not use old-fashioned style or freshly ground)
    • 2 8-ounce packages cream cheese, room temperature
    • Nonstick vegetable oil spray

1. Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Line bottom with parchment. Double-wrap outside of pan with heavy-duty aluminum foil. 2. Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blend...

View full recipe at SpringPad


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