Wednesday, September 19, 2012

Peanut Butter Pecan Cheesecake

My recipe consists of a Peanut Butter Cheesecake combined with a Pecan Shortbread Crust and Whipped Cream Topping.


    Pecan Shortbread Crust:
  • 1 1/3 cup pecan shortbread cookie crumbs - about 1 (5.0 oz. pkg.)
  • 3/4 cup chopped roasted pecans
  • 2 Tbsp. sugar
  • 1 Tsp. cinnamon
  • 3 Tbsp. unsalted butter, melted

  • 2 pkgs (8oz.) cream cheese, softened
  • 1 cup peanut butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract

  • 2 oz. cream cheese - softened
  • 1 1/2 tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 cup heavy whipping cream


- Preheat oven to 325°F.
- Wrap the outside of a 10" springform pan with heavy duty foil. My pan happens to be in a heart shape, but you can also use a round shape pan.
  1. Pulse shortbread cookies in a food processor or place cookies in a plastic bag and crush using a rolling pin.
  2. Combine cookie crumbs and other dry ingredients in a small bowl. Stir in melted butter and mix using a fork.
  3. Press into bottom of pan.
  4. Bake 15 minutes or until edges are lightly browned; remove from oven, let cool.

  1. Beat cream cheese and sugar for one minute until smooth.
  2. Add peanut butter and beat until just combined.
  3. Add vanilla and eggs; one at a time. Beat until blended.
  4. Poor mixture over crust.
  5. Place springform in a large shallow roasting pan. Add enough hot water to cover pan half-way.
  6. Bake 55-60 minutes or until top is golden brown.
  7. Remove pan from water bath. Remove foil.
  8. Cool on wire rack at room temperature for about 2 hours.
  1. Mix first 3 ingredients and beat at low speed until blended.
  2. Slowly add whipping cream and increase speed to medium-low.
  3. Increase speed to just medium; beat until firm peaks form.
  4. Swirl topping over cheesecake.
  • Cover cheesecake and refrigerate until chilled, at least 6 hours or overnight.

  • To serve, cut into wedges and garnish with chopped toasted pecans.

  • Creamy peanut butter and rich sweetened cream cheese are delicious on their own, but when combined with a pecan shortbread crust for this cheesecake, they add up to something even more wonderful. Enjoy it!!!

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    1 comment:

    1. Oh yum! I think I am going to have to make this VERY soon :) Thank you for sharing!



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