Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Creamy Peanut Butter Cheesecake With Pretzel Crust
- add review
- #128274
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 cup salted pretzel crumbs
1/3 cup butter or margarine, melted
5 packages (8 ounce size) cream cheese, softened
1 1/2 cup sugar
3/4 cup creamy peanut butter
3 large eggs
2 teaspoons vanilla extract
1 container (8 ounce size) sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
directions
Combine pretzel crumbs and butter; firmly press in bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F for 5 minutes. Set prepared pan aside.
Beat cream cheese in a mixing bowl at medium speed with and electric mixer until creamy; gradually add 1 1/2 cups sugar, beating well. Add 3/4 cup peanut butter, and beat well. Add eggs, one at time, beating after each addition. Stir in vanilla.
Pour into prepared pan. Bake at 350 degrees F for 40 minutes, turn oven off, and partially open door. Leave cheesecake in oven 30 minutes.
Combine sour cream, 3 tablespoons peanut butter, and 1/2 cup sugar, stirring until sugar dissolves. Spread sour cream mixture over warm cheesecake. Cool completely in pan on wire rack.
Cover and chill 8 hours.
added by
Maigh
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments