Peanut Butter Cheesecake with Peanut Brittle
- Nonstick vegetable oil spray
- 2 8-ounce packages cream cheese, room temperature
- 1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1 cup sugar
- 3/4 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 11-ounce package peanut butter chips
- 1 tablespoon apricot jam, warmed
- 1 1/2 cups chopped Peanut Brittle
- Preheat oven to 325F.
- 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.
- Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy.
- Beat in sour cream.
- Beat in eggs 1 at a time, then vanilla.
- Stir in peanut butter chips.
- Transfer batter to prepared pan.
- Place springform pan in large roasting pan.
- Fill roasting pan with enough hot water to come 1 inch up sides of springform pan.
- Bake cake until slightly firm to touch and top appears dry, about 1 hour.
- Refrigerate cake uncovered until cold, at least 4 hours.
- (Can be prepared 2 days ahead; cover and keep refrigerated.)
- Cut around pan sides to loosen cheesecake; release sides.
- Invert cake onto platter; peel off parchment.
- Brush apricot jam over top of cake.
- Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve.
vegetable oil spray, cream cheese, peanut butter, sugar, sour cream, eggs, vanilla, peanut butter, apricot, peanut brittle
Taken from www.epicurious.com/recipes/food/views/peanut-butter-cheesecake-with-peanut-brittle-107885 (may not work)