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Dessert   -   Peanut Buttercup Cheese Cake   by Juston Johnson

Description Although time consuming, this cheesecake is great tasking and looking. The first time I made this, there were no left-overs.
  • Crust: 1 1/4 cup graham cracker crumbs
  • 2-tbls peanut butter
  • 1/4 c sugar
  • Cake: 3 lbs cream cheese (softened)
  • 1 1/4 cup sugar
  • 1/4 cup flour
  • 6 eggs
  • 1-tbls vanilla
  • 1-cup heavy whipping cream
Directions Mix crackers, sugar and peanut butter and press into the bottom of a 10-inch spring-form pan. Bake for 10 minutes at 300 degrees.

Cream together cheese, sugar and flour thoroughly. Blend in eggs one at a time until there are no lumps. Blend cream and vanilla. Pour into spring form-pan.

Place the cake into a deep pan (I used a baking pan) and fill with very hot but not boiling water half way up the sides of the outside of the cake pan.

Bake for 1 to 1 1/2 hour at 300 degrees or until the top is golden brown and the center is no longer jiggley. Chill over night. Cover with chocolate topping and sprinkle on crushed peanut butter cups. (Freeze then first for best results.)

Note: This recipe calls for a 10-inch spring-form pan. I used a 9-inch and it took 2 hours to bake. ( I also did not use all of the filling. I fill the cake pan up till there was about a 1/4 of space left.)
Serves 8 to 10
Time to Make 3 hours

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