Ingredients Jump to Instructions ↓

  1. 1 cup(s) graham-cracker crumbs 1/4 cup(s) (packed) brown sugar 6 tablespoon(s) unsalted butter , melted 2 package(s) (8 ounces each) cream cheese , softened 2 cup(s) sugar 2 teaspoon(s) vanilla extract 2 cup(s) creamy peanut butter 1 1/2 cup(s) heavy whipping cream 1 cup(s) unsalted dry roasted peanuts , chopped 4 ounce(s) semisweet chocolate 3 tablespoon(s) (plus 2 teaspoons per recipe) hot coffee

Instructions Jump to Ingredients ↑

  1. In medium bowl, combine graham-cracker crumbs, brown sugar, and 4 tablespoons melted butter. Press mixture onto bottom of 9-inch by 3-inch springform pan. In large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 tablespoons melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut-butter mixture. Spoon filling into crust. Refrigerate 6 hours. In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring, until melted. Spread over filling. Refrigerate until firm.


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