Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Creamy Peanut Butter Cheesecake With Pretzel Crust
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- #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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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