Just got another recipe!
m'kay- first off is the crust. I don't do crackers. Or cookies. blech!
Cheesecake crust:
1 stick butter
1/4 c sugar
1/2 t vanilla
1 c flour
Cream butter, sugar and vanilla. Gradually add flour and mix well. Spread into bottom of springform pan and prick with a fork. Bake at 325 degrees for about 20 min. So far great with any cheesecake recipe!
Junior's Peanut Butter Swirl Cheesecake
3 (8 oz) cream cheese (philly brand) at room temp
1 1/3 c sugar
3 T cornstarch
1 T vanilla
2 XL eggs
2/3 plus 1/2 cup heavy whipping cream
2 c peanut butter
5 (1.4 oz) Heath bars
1/4 cup lightly salted dry roast peanuts
Wrap outside of pan with foil for waterbath.
Beat 1 pkg cream cheese with 1/3 cup sugar and cornstarch. (about 3 min)
Blend in remaining cream cheese, one at a time.
Increase mixer to med and beat in remaining 1 c sugar, then vanilla.
Blend in eggs one at a time, beating well after each.
Beat in 2/3 c heavy cream just till blended. Do not over mix.
Pour over crust.
In med bowl, mix 1/2 c cream and PB till smooth. Drop PB mixture in small spoonfuls on top of batter and swirl with knife.
Place cake in large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake till edges are light golden brown the top has golden brown swirls. About 1 1/4 hrs.... (I usually find a little less)
Remove from water bath and place on a rack and leave it alone for 2 hrs.
Place in refrigerator for 4 hrs or overnight.
Remove ring and decorate with chopped heath bars and peanuts!
So glad I made the add on for pasting stuff--I hated the other way....Terri O
m'kay- first off is the crust. I don't do crackers. Or cookies. blech!
Cheesecake crust:
1 stick butter
1/4 c sugar
1/2 t vanilla
1 c flour
Cream butter, sugar and vanilla. Gradually add flour and mix well. Spread into bottom of springform pan and prick with a fork. Bake at 325 degrees for about 20 min. So far great with any cheesecake recipe!
Junior's Peanut Butter Swirl Cheesecake
3 (8 oz) cream cheese (philly brand) at room temp
1 1/3 c sugar
3 T cornstarch
1 T vanilla
2 XL eggs
2/3 plus 1/2 cup heavy whipping cream
2 c peanut butter
5 (1.4 oz) Heath bars
1/4 cup lightly salted dry roast peanuts
Wrap outside of pan with foil for waterbath.
Beat 1 pkg cream cheese with 1/3 cup sugar and cornstarch. (about 3 min)
Blend in remaining cream cheese, one at a time.
Increase mixer to med and beat in remaining 1 c sugar, then vanilla.
Blend in eggs one at a time, beating well after each.
Beat in 2/3 c heavy cream just till blended. Do not over mix.
Pour over crust.
In med bowl, mix 1/2 c cream and PB till smooth. Drop PB mixture in small spoonfuls on top of batter and swirl with knife.
Place cake in large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake till edges are light golden brown the top has golden brown swirls. About 1 1/4 hrs.... (I usually find a little less)
Remove from water bath and place on a rack and leave it alone for 2 hrs.
Place in refrigerator for 4 hrs or overnight.
Remove ring and decorate with chopped heath bars and peanuts!
So glad I made the add on for pasting stuff--I hated the other way....Terri O