Recipes and Cooking Peanut Butter Blossom Cheesecake 4.0 (2) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 24, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Stand Time: 30 mins Bake Time: 55 mins Cool Time: 2 hrs Chill Time: 4 hrs Total Time: 7 hrs 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 8 ounce packages cream cheese 3 eggs, lightly beaten 1 ¼ cup finely chopped honey-roasted peanuts ⅔ cup all-purpose flour ⅓ cup butter, melted ½ cup creamy peanut butter 1 cup packed brown sugar 1 teaspoon vanilla 2 tablespoon creamy peanut butter ¾ cup whipping cream 1 tablespoon granulated sugar 1 teaspoon vanilla 3 ounce milk chocolate Kisses or stars Chopped honey-roasted peanuts (optional) Directions Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl stir together 1-1/4 cups finely chopped peanuts and flour. Stir in melted butter until combined. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool slightly on a wire rack. In a large mixing bowl beat cream cheese and 1/2 cup peanut butter with an electric mixer on medium to high speed until smooth. Beat in brown sugar and 1 teaspoon vanilla until combined. Add eggs; beat just until combined. Pour cream cheese mixture over crust, spreading evenly. Place springform pan in a shallow baking pan. Bake for 45 to 55 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours. Before serving, in a chilled medium mixing bowl beat 2 tablespoons peanut butter on medium speed just until smooth. Add whipping cream, granulated sugar, and 1 teaspoon vanilla. Beat on medium speed until soft peaks form (tips curl). Spread whipped cream over top of cheesecake. Garnish with chocolate Kisses and, if desired, chopped peanuts. Make-Ahead Tip: Prepare as directed through Step 3. Store in the refrigerator for up to 24 hours. Before serving, continue with Step 4. Rate it Print Nutrition Facts (per serving) 598 Calories 46g Fat 38g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 598 % Daily Value * Total Fat 46g 59% Saturated Fat 22g 110% Cholesterol 145mg 48% Sodium 375mg 16% Total Carbohydrate 38g 14% Total Sugars 28g Protein 12g Calcium 121.2mg 9% Iron 1.4mg 8% Potassium 227mg 5% Folate, total 36.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.