Peanut Butter Cheesecake with Praline Sauce
Last updated 3/15/2012 at Noon
Just wanted to say a few things about the peanut butter cheesecake picture that was up a couple weeks ago.
I had the brownie baby peanut butter cupcakes recipe with whip cream and a cherries on top.
That picture did not get printed with that recipe.
I had some people call me about that, so I wanted to get a recipe that is similar to the peanut butter cheesecake picture and print it again.
If you missed the peanut butter brownie babies you can come to my restaurant that is now open at 2908 Macarthur Dr.
next to Sussex Manor Apt.
and Sparks Motor Co. is on the other side of me.
We are serving the Brownie Babies for dessert along with Red Velvet Cheesecake bars and more.
Come check us out! Happy Eating!
PEANUT BUTTER-CHOCOLATE CHEESECAKE
1 1/4 c. chocolate cookie crumbs
3 tbsp. sugar
3 tbsp. butter, melted
6 oz. (1 c.) semi-sweet baking chips
2 pkgs. (8 oz.) plus 1 pkg. (3 oz.) cream cheese, softened
1 c. sugar
1/2 tsp. vanilla
1/2 c. creamy peanut butter
Combine crumbs, 3 tablespoons sugar and butter, stirring until all crumbs are coated. Press firmly into bottom of pan.
Melt chocolate chips; set aside.
In mixer bowl, cream cheese and 1 cup sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Divide mixture in half.
Into one half blend melted chocolate. Into remaining half, blend peanut butter. Spoon chocolate and peanut butter mixtures alternately into prepared pan. Swirl mixtures together with table knife to create marbled pattern.
Bake at 300°F 60-65 minutes or until pick inserted in center comes out clean.
Cool, then refrigerate.
Prepare the sauce.
Heat the 5 tablespoons of butter and pecan halves in a saucepan over medium heat. Cook, stirring, until the butter is lightly browned and pecans are aromatic. Add the brown sugar to the butter and cook, stirring, until the sugar is dissolved. Stir in the cream until well blended and heat through. Serve with bread pudding, cheesecake or pound cake.
Refrigerate leftover cheesecake and sauce. Warm the sauce slightly and thin as necessary with a little cream.
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