Bon Appetit/March 2003

Peanut Butter Cheesecake with Peanut Brittle
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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



1 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 out side of pan with heavy-duty aluminum foil.
2 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.
3 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.
4 Refrigerate cake uncovered until cold, at least 4 hours.
5 Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel of parchment. Brush apricot jam over top of cake. Sprinkle 1-1/2 cups peanut brittle pieces over cake and serve.

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