PHILADELPHIA 3-Step Peanut Butter Cheesecake
- 2 pkgs (250 g) Philadelphia Brick Cream Cheese Regular or Light, softened
- 1/2 cup granulated sugar
- 1/2 cup Kraft Smooth Peanut Butter
- 1/2 tsp. vanilla
- 2 eggs
- 1 9-inch ready-to-use graham crumb crust
- 1/3 cup each caramel ice cream topping and toasted chopped peanuts
- MIX cream cheese, sugar, peanut butter and vanilla with electric mixer until smooth.
- Add eggs one at a time; mix on low speed just until blended.
- POUR into crust.
- COMBINE caramel and peanuts; drop small spoonfuls of mixture in random pattern over top of cheese.
- Gently swirl caramel with tip of a knife.
- BAKE at 350F (180F) for 30-35 minutes or until center is almost set.
- REFRIGERATE 3 hours.
pkgs, granulated sugar, butter, vanilla, eggs, ready, caramel ice cream
Taken from www.kraftrecipes.com/recipes/philadelphia-3-step-peanut-butter-cheesecake-84805.aspx (may not work)