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Peanut Butter Cheesecake recipe

visitor recipe “This is a very good dessert, enjoy.”- Recipe submitted by Ronnie Rackley.

Recipe: Peanut Butter Cheesecake

2 cups finely crushed vanilla wafers1 cup chopped pecans6 tablespoons butter1 (8-ounce) package cream cheese.1/2 cup peanut butter1 cup powdered sugar1 can sweetened condensed milk1 (12-ounce) container frozen non-dairywhipped topping, thawed2 (3.5-ounce) packages chocolate instantpudding mix2 cups cold milk.

  • Combine crushed wafer crumbs, 2/3 cupchopped pecans and melted butter. Then press lightly in the bottomof a 9 x 13-inch baking dish.
  • Combine cream cheese, peanut butter andpowdered sugar and 1 cup whipped topping, then stir in the canof sweetened condensed milk and mix until smooth and creamy.Spread over cooled crust.
  • Then mix pudding mix according to directionsspread over cream cheese layer, then cover with remaining whippedtopping and sprinkle with remaining nuts. Refrigerate until readyto serve.

    Makes 12 servings.

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    Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer. Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

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