MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peanut Butter Blossom Cheesecake
 Categories: Desserts, Cheese, Nuts, Dairy
      Yield: 12 Servings
 
     24 oz Cream cheese (3 pkg)
      3 lg Eggs; lightly beaten
  1 1/4 c  Fine chopped honey-roasted
           - peanuts
    2/3 c  All-purpose flour
    1/3 c  Butter; melted
    1/2 c  Creamy peanut butter
      1 c  Packed brown sugar
      1 ts Vanilla
      2 tb Creamy peanut butter
    3/4 c  Whipping cream
      1 tb Granulated sugar
      1 ts Vanilla
      3 oz Milk chocolate Kisses or
           - stars
           Chopped honey-roasted
           - peanuts (opt)
 
  Allow cream cheese and eggs to stand at room temperature
  for 30 minutes.
  
  Meanwhile, Set oven @ 350ºF/175ºC.
  
  For crust, in a medium bowl stir together 1 1/4 cups
  finely chopped peanuts and flour. Stir in melted butter
  until combined. Press mixture onto the bottom and 1-1/2
  inches up the sides of a 9" springform pan. Bake for 10
  minutes. Cool slightly on a wire rack.
  
  In a large mixing bowl beat cream cheese and 1/2 cup
  peanut butter with an electric mixer on medium to high
  speed until smooth. Beat in brown sugar and 1 teaspoon
  vanilla until combined. Add eggs; beat just until
  combined. Pour cream cheese mixture over crust, spreading
  evenly.
  
  Place springform pan in a shallow baking pan. Bake for 45
  to 55 minutes or until a 2 1/2" area around outside edge
  appears set when gently shaken. Cool in springform pan on
  a wire rack for 15 minutes. Using a small sharp knife,
  loosen crust from sides of pan. Cool for 30 minutes more.
  Remove sides of pan; cool cheesecake completely on wire
  rack. Cover and chill for at least 4 hours.
  
  Before serving, in a chilled medium mixing bowl beat 2
  tablespoons peanut butter on medium speed just until
  smooth. Add whipping cream, granulated sugar, and 1
  teaspoon vanilla. Beat on medium speed until soft peaks
  form (tips curl). Spread whipped cream over top of
  cheesecake. Garnish with chocolate Kisses and, if desired,
  chopped peanuts.
  
  MAKE-AHEAD TIP: Prepare as directed through Step 3. Store
  in the refrigerator for up to 24 hours. Before serving,
  continue with Step 4.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
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