| Serves: |
Makes 10 to12 servings
|
Cooking Time:
|
3 hours
|
This smooth peanutty treat is the perfect end to any meal. Bake it for an event or keep it all to yourself, either way, every bit with be enjoyed.
Ingredients:
For the crust:
| 1 |
pack Maria cookies, crushed |
|
| 90g |
butter, melted |
|
| 2 tbsp |
sugar |
|
For the filling:
| 570g |
cream cheese |
|
| ¾ cup |
sugar |
|
| ½ cup |
cream |
|
| 2 tbsp |
vanilla |
|
| 3 tbsp |
flour |
|
| ¾ cup |
creamy peanut butter |
|
| 3 |
eggs |
|
For the topping:
| 5 tbsp |
butter |
|
| ⅓ cup |
brown sugar |
|
| ⅓ cup |
cream |
|
| 1 cup |
peanuts, peeled |
|
Directions:
For the crust: Grease a round pie mold with melted butter, place a round
brown paper base and grease again. Sprinkle with crushed cookies and
place the rest in the center of the mold with butter and sugar; crush
and mix to form the crust.
For the filling: Beat cream cheese until spongy; add peanut butter,
sugar, cream and vanilla, occasionally scraping the bowl. Add eggs one
by one, add the flour. Pour over the crust.
Bake at 170 ° C for 1 hour or until golden and firm. Turn off oven and
leave another 10 to 15 minutes inside the oven. Remove, let cool and
refrigerate for at least all night.
For the topping: In a thick-bottomed pot, heat the butter, sugar and
cream at low heat; when the mixture starts to boil, add the peanuts
until they integrate. Remove from heat.
Remove the cheesecake from the mold, place in serving dish; pour the peanut mix on top.
To view a PDF version of this recipe, click
here.