Peanut Butter Cookie Cheesecake
This recipe serves 20. One portion of this dish contains around 12g of protein, 40g of fat, and a total of 474 calories. A mixture of vanilla, knudsen cream, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 4 hours.
Anweisungen
Preheat oven to 177°. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside. Coarsely chop 16 of the cookies; set aside.
Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground.
Add butter; mix well. Press firmly onto bottom of prepared pan.
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended.
Add sour cream and peanut butter; mix well.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies; pour over crust.
Sprinkle with remaining chopped cookies.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Remove cheesecake from pan, using foil handles.
Cut into 20 pieces to serve. Store leftover cheesecake in refrigerator.