Shopping CartDATES TO REMEMBER
PRODUCTS
Southern Peanut Butter Cheesecake
1/2 cup graham crackers crumbs
16 ounces cream cheese cut into cubes
1/2 cup sour cream
1/2 cup ricotta cheese
1/3 cup peanut butter
1/2 cup firmly packed brown sugar
2 teaspoons vanilla extract
6 eggs
(1) Coat a 9-inch spring form pan with cooking spray. Sprinkle graham crackers crumbs evenly over bottom of the pan. Set aside.
(2) Process the cream cheese,sour cream and ricotta cheese in a food processor until smooth. Add the peanut butter and mix. Slowly add the sugar and vanilla extract. Slowly pour the eggs through the food chute with the processor running. Blend until combined. Spoon the mixture over graham crackers cumbs.
(3) Bake in a 300 degree F oven for 50 minutes. Center will be soft, but firm when chilled. Turn the oven off and leave the cheesecake in the oven, let cool to room temperature on a wire rack. Cover and chill 8 hours. Serve with assorted fresh berries.
1/2 cup graham crackers crumbs
16 ounces cream cheese cut into cubes
1/2 cup sour cream
1/2 cup ricotta cheese
1/3 cup peanut butter
1/2 cup firmly packed brown sugar
2 teaspoons vanilla extract
6 eggs
(1) Coat a 9-inch spring form pan with cooking spray. Sprinkle graham crackers crumbs evenly over bottom of the pan. Set aside.
(2) Process the cream cheese,sour cream and ricotta cheese in a food processor until smooth. Add the peanut butter and mix. Slowly add the sugar and vanilla extract. Slowly pour the eggs through the food chute with the processor running. Blend until combined. Spoon the mixture over graham crackers cumbs.
(3) Bake in a 300 degree F oven for 50 minutes. Center will be soft, but firm when chilled. Turn the oven off and leave the cheesecake in the oven, let cool to room temperature on a wire rack. Cover and chill 8 hours. Serve with assorted fresh berries.