Pretty good peanut butter cheesecake: not too peanut-buttery. Crust could use some tweaks as it all melts to the bottom of the pan and is quite crumbly.
Ingredients
- 1½ cup ground pecans
- 2 Tbsp creamy peanut butter
- 2 Tbsp butter
- 8 oz cream cheese, room temperature (one block)
- 1 cup creamy peanut butter
- 2 Tbsp Splenda
- 2 Tbsp erythritol
- 1 tsp vanilla extract
- 1½ cup heavy cream
- 2 drops liquid Stevia
Method
- Preheat oven to 350°F.
- In a microwave safe bowl, melt 2 tbsp peanut butter and butter. Add to crumbs and mix until well combined. Pat into the bottom of a 9-inch pie plate and bake for 30 minutes. Cool completely.
- Whip cream.
- Mix together cream cheese, 1 cup peanut butter, Splenda and vanilla. Pour into prepared pie crust and and carefully smooth to the edges.
- Cover tightly and freeze or chill for at least 4 hours; preferably overnight.
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