Here is the recipe:
RECIPE INGREDIENTS CRUST 1 1/4 cups flour 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp table salt 1/2 Cup butter (1 stick), salted 1 cup packed dark brown sugar 1/2 cup peanut butter 1 egg 1 tsp vanilla extract FILLING 2 (8 ounce) packages cream cheese, softened 1 cup brown sugar firmly packed 1/3 cup peanut butter 3 Tbs all-purpose flour 4 eggs 1/2 cup milk CHOCOLATE DRIZZLE 1/4 cup heavy (whipping) cream 4 ounces Good Quality Bittersweet Chocolate 1/2-1 cup peanuts to sprinkle on top Peanut Butter Cheesecake Bars Recipe at Cooking.com DIRECTIONS CRUST 1. Pre-heat oven to 350 degrees. 2. Sift flour, baking soda, baking powder, and salt in medium bowl. 3 Mix butter until creamy, then add brown sugar beating until fluffy. Add peanut butter and mix, then add the egg and vanilla. Add dry ingredients and mix. 4. Place dough into the bottom of a 9 x 13 inch baking pan, flattening to cover the entire surface. 5. Bake for approximately 10 minutes until firm, but not fully baked. FILLING 1 While the crust is baking, mix cream cheese, brown sugar, peanut butter and flour together until smooth. Add eggs one at a time, then milk mixing just until incorporated. Pour batter into prepared crust. Place in the oven and bake for 10 minutes, then turn the temperature to 250 and bake for 35- 40 minutes longer. The top should be firm but not brown, with a little jiggle in the center (not much though). Remove from the oven and set aside to cool.
HalfPint is a trusted home cook.
250F should be ok. Eggs need only to be cooked to 160F at the minimum according to US food safety guidelines. It's not a big cheesecake with only 1lb cream cheese and 4 eggs. Most recipes I see for 10" cheese cake is about 2.5lbs of cream cheese and about 5-6 eggs.
The very sad part is that I made this cheesecake about a month ago & forgot if I followed the oven temp directions cuz a bat got into our house & I completely had a melt down--which obviously melted what I did outta my dumb little brain...
Whoa...wow, bats, huh? Try and take the temp of the cheesecake to insure that it's at least 160F. I think America's Test Kitchen found that 200F was the best temp for a cheesecake that was cooked and wouldn't crack.
Since the crust is par-baked, all you really have to worry about is cooking the eggs in the filling. Also at a lower temp, your cheesecake won't crack nor should the color distort :)
Thanks all. I'm going to try it at what the recipe calls for & will report back. It's true that this does not have as much cheese as other cheesecakes & is being baked in a 9x13 (more room to spread out), so maybe that's the reason.
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