Ingredients Jump to Instructions ↓

  1. 1 Tagalong cookies Cake

  2. 2 lbs 908g / 32oz Cream cheese

  3. 1 1/4 cups 247g / 8.7oz Sugar

  4. 2 tablespoons 30ml Flour

  5. 4 Eggs

  6. 2 Egg yolks

  7. 1/3 cup 78ml Cream

  8. 1 1/3 cups 263g / 9 1/3oz Peanut butter Glaze

  9. 8 oz 227g Semi sweet chocolate

  10. 1 cup 237ml Cream

  11. 1 teaspoon 5ml Vanilla

  12. 1 cup 146g / 5.1oz Chopped peanuts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions CRUST: Crush cookies in food processor. Press crumbs into bottom of 10" spring form pan. CAKE: Preheat oven to 425F. Beat cream cheese until smooth. Add sugar, flour, whole eggs, egg yolks, cream and vanilla. Beat until very smooth, scraping sides frequently. Pour filling over cookie crust. Bake for 15 minutes at 425F. Reduce oven temperature to 225F and bake for 50 minutes. Increase temperature to 350F and bake for 7 minutes. Place hot cake in refrigerator to cool overnight. GLAZE: Heat chocolate, cream and vanilla in microwave on high for 1-1/2 minutes. Whisk to blend completely. Place cake on serving plate. Ice top and sides of cake with glaze. Press chopped peanuts into sides for decoration.


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