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| Little Mickey's Favorite Cheesecake |
"This is a cheese cake recipe I made with my brother in thoughts. He loves peanut butter, and could eat it directly from the jar. I continually try new peanut butter desserts out on him first in view that he is the professional. If you do not have 1/2-and-half you can substitute milk."
Ingredients :
- 1 1/2 cups graham cracker crumbs
- half of cup finely chopped peanuts
- three/4 teaspoon ground cinnamon
- three/4 cup butter, melted
- three (eight ounce) applications cream cheese
- 3/4 cup peanut butter
- 1 cup white sugar
- 2 tablespoons all-reason flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- 1/4 cup 1/2-and-half cream
- 2 cups semisweet chocolate chips
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H30M |
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- Preheat oven to 375 tiers F (a hundred ninety tiers C). Line the outside of a 9 inch springform pan with aluminum foil.
- To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the combination onto the lowest and sides of an ungreased eight or 9 inch springform pan, and set aside.
- To Make Filling: In a large blending bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric powered mixer until smooth. Add eggs and egg yolk , beating on low speed till combined. Stir in 1/2-and-half of and chocolate chips.
- Pour batter into the springform pan. Place the pan in a huge baking pan, pour boiling water into the baking pan until it comes 1/2 way up the edges of the spring form pan. Bake within the preheated oven for 40 to 50 mins.
- Let cake cool absolutely, and maintain in refrigerator for as a minimum 4 hours before serving.
Notes :
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