Tuesday, May 5, 2015


32 Nutter Butter cookies (16 ounces)
1/2 cup butter, melted
3 bricks (8-oz each) cream cheese, softened
1 package (10 ounces) peanut butter chips, melted
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 eggs, lightly beaten
2 cups miniature marshmallows
3/4 cup creamy peanut butter
2/3 cup light corn syrup
2 tbsp butter
1 teaspoon vanilla extract
1-1/2 cups dry roasted peanuts, coarsely chopped, divided

Preheat oven to 325°. 
Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.

Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan.

In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. 

Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer.
In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.

Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.

Yield: 16 servings.
Source: TOH 2014

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