Peanut peanut butter cheesecake


  • 8-inch pkg chocolate crumb crust
  • ¼ cup Hershey’s semi-sweet chocolate chips
  • 2 cups Reese’s peanut butter chips
  • 1 pkg (8-oz) cream cheese, softened
  • ½ cup packed light brown sugar
  • 3 egg yolks
  • ¾ cup unsalted roasted peanuts, chopped and divided
  • 1 cup chilled whipping cream, whipped


Heat oven to 350 F. Heat crust in oven 5 minutes. Remove from oven ; sprinkle with chocolate. When chips melt, spread over bottom of crust. Refrigerate until chocolate hardens, about 5 minutes. Meanwhile, melt peanut butter chips; cool slightly. Blend cream cheese, melted peanut butter chips, brown sugar, and egg yolks until smooth. Fold in ½ cup peanuts and whipped cream. Spoon into crust; sprinkle with remaining ¼ cup peanuts. Cover; chill until firm.

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