PEANUT BUTTER CHEESECAKE WITH PEANUT BRITTLE

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Peanut Butter Cheesecake with Peanut Brittle image

Categories     Cake     Nut     Dessert     Bake     Kid-Friendly     Cream Cheese     Sour Cream     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes12 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
2 8-ounce packages cream cheese, room temperature
1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
1 cup sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 11-ounce package peanut butter chips
1 tablespoon apricot jam, warmed
1 1/2 cups chopped Peanut Brittle

Steps:

  • Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Line bottom with parchment. Double-wrap outside of pan with heavy-duty aluminum foil.
  • Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy. Beat in sour cream. Beat in eggs 1 at a time, then vanilla. Stir in peanut butter chips. Transfer batter to prepared pan.
  • Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan. Bake cake until slightly firm to touch and top appears dry, about 1 hour.
  • Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
  • Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel off parchment. Brush apricot jam over top of cake. Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve.

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