NY-Style Cheesecake with Peanutty Crust

serving suggestion

NY-Style Cheesecake with Peanutty Crust

  • Ingredients

    1 3/4 cups (180g) graham cracker crumbs
    3/4 cup (192g) SKIPPY® Creamy Peanut Butter
    1 1/4 cups (250g) sugar
    4 large eggs
    3 packages (678g) cream cheese, softened
    1 cup (240g) sour cream
    15mL vanilla extract
  • Instruction

    1. Heat oven to 325°F/165°C.To make crust, in bowl, beat together graham cracker crumbs, 1/2 cup (128g) peanut butter, 1/4 cup (50g) sugar and 1 egg with electric mixer until smooth. 
    2. Press crust evenly into bottom and 2.5cm up side of 25cm springform pan.
    3. Meanwhile, in bowl, beat together cream cheese, remaining 1 cup (200g) sugar, sour cream and vanilla with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy. Pour into crust.
    4. Bake cheesecake 1 hour or until centre is almost set. Cool 1 hour on wire rack. Refrigerate 3 hours or overnight.
    5. Melt remaining 1/4 cup (64g) peanut butter; drizzle over cheesecake just before serving.

    This recipe is recommended for 12 servings.