Peanut Butter Jelly Cheesecake Ii Food

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PB & J CHEESECAKE RECIPE BY TASTY



PB & J Cheesecake Recipe by Tasty image

This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h5m

Yield 8 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
1 graham cracker, 4.8-ounce sleeve (136 G)
1 ½ cups salted peanut, roasted
¼ cup brown sugar
1 tablespoon unsalted butter, melted
3 tablespoons creamy peanut butter, melted
3 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons lemon juice
¼ cup freeze-dried strawberry, finley ground
hot water, for water bath
¼ cup water
½ cup sugar
1 cup salted peanut, roasted
½ cup strawberry preserve, melted
3 strawberries, halved

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
  • Add the graham crackers to a food processor and process until broken down into coarse crumbs.
  • Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
  • Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
  • Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
  • Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
  • Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
  • Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
  • Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
  • Pour the filling into the crust.
  • Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
  • Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
  • Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • Make the candied peanuts: Line a baking sheet with parchment paper.
  • In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
  • Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
  • Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
  • Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
  • Slice and serve.
  • Enjoy!

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

1 cup graham cracker crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted
1 teaspoon cinnamon sugar
1 jar (16.3 ounces) creamy peanut butter
2 tablespoons 2% milk
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1-1/2 cups seedless raspberry preserves
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.

NO-BAKE PB&J SANDWICH CHEESECAKE



No-Bake PB&J Sandwich Cheesecake image

If you love PB&J, you'll love this giant no-bake cheesecake. Strawberry jelly gelatin and peanut butter cheesecake are sandwiched between not one, but two peanut butter cookie crusts.

Provided by Food Network Kitchen

Categories     dessert

Time 9h55m

Yield 9 to 12 servings

Number Of Ingredients 15

Nonstick cooking spray
1 pound peanut butter cookies
6 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
One 1/4-ounce package unflavored powdered gelatin
1 pound cream cheese, at room temperature
1 cup confectioners' sugar, sifted
1/2 cup peanut butter powder, sifted
1/2 cup sour cream, at room temperature
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
One 1/4-ounce package unflavored powdered gelatin
One 3-ounce box strawberry gelatin
1 cup strawberry jelly

Steps:

  • For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray.
  • Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.
  • Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
  • For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
  • Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
  • Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.
  • For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.
  • Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
  • Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.
  • Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.
  • Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

Rediscover favorite childhood flavors with this yummy cheesecake. Peanut butter batter is baked in a graham cracker crust and topped with grape jelly.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h35m

Yield Makes 12 servings.

Number Of Ingredients 9

1 cup graham cracker crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
3 Tbsp. flour
4 eggs
1/2 cup milk
1/2 cup grape jelly

Steps:

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes. Cool completely.
  • Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk; mix well. Pour over crust.
  • Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 120 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

This cheesecake has all the fond memories of those childhood peanut butter and jelly sandwiches, but it's way more decadent and sophisticated.

Provided by Food Network

Categories     dessert

Time 7h20m

Yield One 9-inch cake

Number Of Ingredients 16

20 whole chocolate sandwich cookies, such as Oreos
3 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch salt
2 1/2 pounds cream cheese, room temperature
1 1/2 cups sugar
3/4 cup sour cream
5 eggs
2 yolks
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup creamy peanut butter
1/2 cup jelly (if you are using one that is pale, you may consider a drop of food coloring to perk up the color)
2 cups heavy cream
2 tablespoons unsalted butter
1 pound semisweet or bittersweet chocolate, finely chopped

Steps:

  • Making the cheesecake:
  • Preheat the oven to 325 degrees F.
  • In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
  • Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
  • In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
  • Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
  • Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
  • Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
  • Very carefully add the jelly batter over the peanut butter batter.
  • Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
  • Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
  • Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
  • To make the ganache:
  • In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
  • Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
  • Let the cake sit on the rack until the ganache has set up, about 45 minutes.
  • To decorate the sides see the above video.
  • Use a thin knife, dipped in a pitcher of hot water to cut the cake.
  • When you cut into it, the peanut butter and jelly layers will reveal themselves.

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

Provided by Michelle

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h5m

Yield 16

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup milk
½ cup any flavor fruit jam

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  • In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
  • Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.1 g, Cholesterol 81.7 mg, Fat 15.9 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 8.2 g, Sodium 173.4 mg, Sugar 22.3 g

PEANUT BUTTER & JELLY CHEESECAKE (II)



Peanut Butter & Jelly Cheesecake (Ii) image

Make and share this Peanut Butter & Jelly Cheesecake (Ii) recipe from Food.com.

Provided by bcfdwife

Categories     Cheesecake

Time 1h5m

Yield 1 9 inch cheesecake, 16 serving(s)

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/3 cup peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk
1/2 cup any flavor fruit jam

Steps:

  • Preheat oven to 325 degrees.
  • In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  • In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into the prepared crust.
  • Bake in preheated oven for 10 minutes then reduce the temperature to 250 degrees and continue to bake for 40 minutes.
  • Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan.
  • Stir your favorite jelly, jam, or preserves until smooth and drizzle or pour over cake, as much or little as you like.

Nutrition Facts :

PEANUT BUTTER AND JELLY CHEESECAKE (DIABETIC)



Peanut Butter and Jelly Cheesecake (Diabetic) image

This is the diabetic version the same recipe posted on Zaar by someone else. This came from The Diabetic Newsletter. Cook time is chill time. I have not tried this but thought that it sounded really interesting.

Provided by Annacia

Categories     Cheesecake

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages philadelphia fat free cream cheese, spread
1/4 cup adams peanut butter (or any no fat added brand.)
1 (30 g) package jell-o sugar-free instant vanilla pudding mix, 4-serving size
2/3 cup nonfat dry milk powder
1 cup water
3/4 cup Cool Whip Lite
1 (6 ounce) keebler graham cracker pie crust
1/2 cup grape fruit spread
2 tablespoons dry roasted peanuts

Steps:

  • In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
  • Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
  • Spread mixture evenly into piecrust.
  • Refrigerate while preparing topping.
  • In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
  • Evenly spread topping mixture over filling mixture.
  • Sprinkle peanuts evenly over top.
  • Refrigerate at least 30 minutes.
  • Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.

PEANUT BUTTER & JELLY CHEESECAKE



Peanut Butter & Jelly Cheesecake image

Does anyone ever get over peanut butter and jelly? This will please just about all pallets! So easy to do and so enjoyed by all!

Provided by Tebo3759

Categories     Cheesecake

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese
1/4 cup peanut butter
1 (4 ounce) package instant vanilla pudding (sugar-free ok)
2/3 cup powdered milk
1 cup water
3/4 cup Cool Whip (Lite)
1 graham wafer crust (I buy this)
1/2 cup grape jelly or 1/2 cup grape jam
2 tablespoons dry roasted peanuts

Steps:

  • Stir cream cheese& peanut butter until blended and soft.
  • Add pudding mix, milk powder and water.
  • Mix well with a wire whisk (preferably).
  • Blend in 1/4 cup Cool Whip.
  • Spread mixture into piecrust and refrigerate.
  • Stir grape (or any fruit) jam or jelly until soft.
  • Blend in remaining 1/2 cup Cool Whip.
  • Spread evenly over filling mixture.
  • Sprinkle with chopped peanuts.

Nutrition Facts : Calories 880.8, Fat 57.4, SaturatedFat 25.6, Cholesterol 97, Sodium 991.1, Carbohydrate 78.9, Fiber 3, Sugar 56.7, Protein 18.5

PEANUT BUTTER AND JELLY CHEESECAKE BARS



Peanut Butter and Jelly Cheesecake Bars image

Check out Peanut Butter and Jelly Cheesecake Bars. Peanut butter and jelly come together one more time! This classic pairing shares the spotlight in our Peanut Butter and Jelly Cheesecake Bars - yum!

Provided by My Food and Family

Categories     Dairy

Time 6h

Yield 16 servings

Number Of Ingredients 7

1-1/2 cups finely crushed peanut butter sandwich cookies
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
1 tsp. vanilla
1 cup sugar
4 egg s
1/2 cup seedless strawberry jam

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan.
  • Beat cream cheese, peanut butter and vanilla in large bowl with mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool completely.
  • Spoon jam into microwaveable bowl. Microwave on HIGH 30 sec.; spread over cheesecake. Refrigerate 4 hours.
  • Use foil handles to remove cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 23 g, Protein 10 g

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES



Peanut-Butter-and-Jelly Cheesecake Squares image

Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h30m

Yield Makes about 24 two-inch squares

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more, softened, for brushing
14 graham crackers (each 3 by 5 inches), broken into pieces
2/3 cup unsalted roasted peanuts
1/3 cup packed light-brown sugar
1 teaspoon kosher salt
2 pounds cream cheese (4 eight-ounce bars), room temperature
1 cup creamy peanut butter, such as Jif or Skippy
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup Concord-grape jelly

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
  • Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
  • Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
  • Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE



PHILADELPHIA Easy Peanut Butter Cheesecake image

Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/3 cup creamy peanut butter
3 Tbsp. milk
2 eggs
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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