This peanut butter cheesecake holds a special place in my ... Finally, fold in the sour cream until fully incorporated, then pour the filling over the crust in the springform pan.

Prepared cheesecake can be stored in the fridge ... cream cheese and sugar with a hand mixer. Add in the heavy cream, peanut ...

Beat in sour cream. Beat in eggs 1 at a time, then vanilla. Stir peanut butter chips ... Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel off parchment.

In this recipe, I go hard on the dairy, combining cream cheese with sugar, sour cream, heavy cream and eggs. I find that the sour cream adds a necessary tang to the cheesecake, while cutting down ...

Cheesecake cooked in a slow cooker has an ... Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan. Fill a 6- to 7-quart round ...

soured cream and peanut butter in a food processor, whizzing to a smooth mixture. Pour and scrape the filling mixture into the cheesecake base in the chilled springform tin and cook for 1 hour ...