Ultimate PEANUT BUTTER CHEESECAKE 😋 So YUMMY 😍 #shorts #short #food #recipe

What makes this SWEET & SALTY PEANUT BUTTER CHEESECAKE "MONSTROUS"? The entire symphony of flavors from the Nutty Butter Cookie crust, to the light & delicious peanut butter chip cream cheese filling topped with marshmallows & salty dry roasted peanut, then smothered with a layer of peanut butter topping. OH YES..."MONSTROUS" in size...too. Click on "Show more" below for recipe...

"MONSTROUS" SWEET & SALTY PEANUT BUTTER CHEESECAKE

Makes 16 servings
Preheat oven to 325 degrees F.

1 (16 oz.) package Nutter Butter cookies
!/2 cup butter, melted
3 pkg. (8 oz. each) cream cheese, softened
1 pkg. (10 oz.) peanut butter chips
1 can (14oz.) sweet condensed milk
2/3 cup light corn syrup
1 tsp. vanilla
3 eggs, lightly beaten

TOPPING
2 cups miniature marshmallows
3/4 cup peanut butter
2/3 light corn syrup
2 Tbsp. butter
1 tsp. vanilla extract
1 1/2 cup dried roasted peanuts, divided

1. Place a greased 10-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Wrap foil very securely around pan. Set aside.

2. Place cookies in a food processor and pulse until finely crushed. Transfer to a bowl and stir in melted butter. Press onto bottom of prepared springform pan.

3. In a large mixing bowl, beat cream cheese until smooth. Beat in melted peanut butter chip, corn syrup, milk and vanilla. Add eggs, one at a time on low speed. Pour into prepared crust. Place pan in a larger baking pan with sides: add 1 inch of hot water, until water rises up the side of the springform pan, about 1/2-1 inch.

4. Bake 1 hour 15 minutes or until center is just set and top appears dull. Top with miniature marshmallows and bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with knife; remove foil. Cool 1 hour.

5. In a saucepan...combine peanut butter; corn syrup and butter over low heat until blended. Remove from heat ; stir in vanilla. Sprinkle 1 cup dry roasted nuts over marshmallows; top with peanut butter mixture.

6. Refrigerate, covered, overnight. Remove rim from pan. Cut each slice of Cheesecake with a warm clean knife. Rise knife under hot running water between slices.

ENJOY :)

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