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    Peanut Butter Cheesecake recipes pls..?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Peanut Butter Cheesecake recipes pls..?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Peanut Butter Cheesecake recipes pls..?),it will help you,my kids.



Answers:
Peanut Butter Cheesecake

INGREDIENTS:
1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal

1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce

DIRECTIONS:
In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.

In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well

Other Answers:
PEANUT BUTTER CHEESECAKE

1 (12 oz.) box vanilla wafers
2 tbsp. melted butter
1 lb. cream cheese
1 1/2 c. sugar
2 tsp. fresh lemon juice
1 c. sour cream
1/2 c. sugar
1/2 c. sugar
5 eggs
1/2 c. sour cream
1 (6 oz.) jar creamy peanut butter
3/4 to 1 c. chocolate chips
3/4 c. melted chocolate chips

CRUST: Preheat oven to 350 degrees. Butter bottom and sides of 9-inch springform pan. Combine crushed wafers, sugar and butter. Press into bottom of pan.
FILLING: Combine all ingredients except chocolate chips and blend well. Add chocolate chips. Spread filling in crust. Bake until center of filling is firm, 70-80 minutes. Let stand at room temperature 15 minutes before adding topping.

TOPPING: Blend all ingredients. Spread over cheesecake. Bake 10 minutes. Let cake cool, then refrigerate at least 3 hours before serving.

or here is another

PEANUT BUTTER CHEESECAKE

1 c. graham cracker crumbs
1/4 c. firmly packed light brown sugar
1/4 c. butter, melted
2 c. creamy peanut butter
2 c. sugar
2 (8 oz.) pkg. cream cheese, at room temperature
2 tbsp. melted butter
2 tsp. vanilla
1 1/2 c. whipping cream
4 oz. semisweet chocolate
3 tbsp. plus 2 tsp. hot coffee

Cream cheese adds a rich texture to this delicious and unusual cheesecake. Combine crumbs, brown sugar and 1/4 cup melted butter. Press into bottom and halfway up sides of a 9 inch springform pan. Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold whipped cream into peanut butter mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water. Spread atop filling. Refrigerate until firm.

Fudgy Peanut Butter Cheesecake

1
cup peanut butter
2
(8-oz.) packages cream cheese, softened
1/2
cup firmly packed light brown sugar
1/2
cup powdered sugar, sifted
2
tablespoons cornstarch
2
large eggs
1/4
cup sour cream
1
(12-ounce) package semisweet chocolate
chips, melted
2
cups water

Whipped cream to decorate

Chocolate curls to decorate

Peanut Crust

1
cup ground toasted unsalted peanuts
1/4
cup firmly packed brown sugar
1
tablespoon unsweetened cocoa powder
3
tablespoons butter, melted


Prepare crust: Set aside. Using an electric mixer, blend peanut butter,
cheese, sugars, and cornstarch together in a bowl until smooth. Beat in
eggs, 1 at a time, and blend in sour cream. Pour in melted chocolate and
blend on low speed until thoroughly mixed. Pour batter into crust. Cover
with 2 layers of paper towels, top with foil, and crimp along edge to seal.
Pour water into pressure cooker. Insert steam basket. Prepare foil harness
out of heavy-duty foil or use a string turkey-lifter. Place pan in harness and
lower into cooker. Loop top of harness into a handle. Secure lid. Over
high heat, develop steam to high pressure. Reduce heat to maintain
pressure and cook 22 minutes. Release pressure according to
manufacturer's directions. Remove lid. Lift pan from cooker and place on
wire rack. Refrigerate at least 4 hours. Remove cover. Decorate with
whipped cream and chocolate curls.

Peanut Crust
Combine peanuts, brown sugar, cocoa, and butter in a small bowl. Press
into a 7-inch springform pan, covering bottom and 1 inch of sides. Note:
The unsalted peanuts are available at supermarkets.

Yield: 6 to 8 servings.



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