Peanut Butter Cheesecake Squares

By The Canadian Living Test Kitchen

Tested till perfect

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Peanut Butter Cheesecake Squares

This recipe makes 36 squares servings

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Nutritional Info
Per square: about -
cal 165165 cal
pro 3 g3g pro
total fat 13 g13g total fat
sat. fat 6 g6g sat. fat
carb 11 g11g carb
fibre 1 g1g fibre
chol 41 mg41mg chol
sodium 108 mg108mg sodium
potassium 83 mg83mg potassium
% RDI: -
calcium 22 calcium
iron 55 iron
vit A 99 vit A
folate 55 folate
  • Preparation time: 10 minutes
  • Total time : 40 minutes Chill: 2 hours
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 1-1/2 cups graham cracker crumbs 1-1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped unsalted peanuts 1/2 cup finely chopped unsalted peanuts
  • 1/3 cup butter , melted1/3 cup butter, melted
  • 2 tbsp packed brown sugar 2 tbsp packed brown sugar
  • Cheesecake:
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 2 pkg (each 8 oz/250 g) cream cheese , softened2 pkg (each 8 oz/250 g) cream cheese, softened
  • 1/2 cup crunchy peanut butter 1/2 cup crunchy peanut butter
  • 2 eggs 2 eggs
  • 1 egg yolk 1 egg yolk
  • 1/2 tsp vanilla 1/2 tsp vanilla
  • 3 tbsp whipping cream 3 tbsp whipping cream
  • Chocolate Sauce:
  • 1/3 cup whipping cream 1/3 cup whipping cream
  • 3 oz bittersweet chocolate , chopped3 oz bittersweet chocolate, chopped
  • 1 tbsp butter 1 tbsp butter
  • 2 tbsp corn syrup 2 tbsp corn syrup

Preparation

In bowl, stir together crumbs, peanuts, butter and sugar until moistened; press into parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Cheesecake: Press brown sugar through sieve into large bowl to remove lumps. Add cream cheese and peanut butter; beat at medium speed for 3 minutes. Beat in eggs and egg yolk, 1 at a time; beat in vanilla then cream. Pour over crust.

Bake in 325°F (160°C) oven until edges are set, about 30 minutes. Let cool on rack. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Chocolate Sauce: In saucepan, heat cream just until boiling; pour over chocolate and butter in bowl, whisking until smooth. Stir in corn syrup. Let cool for 5 minutes. Drizzle over cheesecake.

Source : Canadian Living Magazine: November 2010

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