1 cup graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
2 cups creamy peanut butter
2 cups sugar
16 ounces cream cheese
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups heavy cream, whipped
3/4 cup semisweet chocolate chips
3 tablespoons butter
1/4 cup sour cream
1/2 teaspoon vanilla
1 1/2 cups powdered sugar, sifted
Servings: 8
1. Combine crumbs, brown sugar, and butter.
2. Press into a 9 inch springform pan.
3. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours.
4. Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistency. Spread over filling. Chill until firm.
Preparation Time: 20 minutes
1/4 cup firmly packed brown sugar
1/4 cup unsalted butter, melted
2 cups creamy peanut butter
2 cups sugar
16 ounces cream cheese
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups heavy cream, whipped
3/4 cup semisweet chocolate chips
3 tablespoons butter
1/4 cup sour cream
1/2 teaspoon vanilla
1 1/2 cups powdered sugar, sifted
Servings: 8
1. Combine crumbs, brown sugar, and butter.
2. Press into a 9 inch springform pan.
3. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours.
4. Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand till smooth and of spreading consistency. Spread over filling. Chill until firm.
Preparation Time: 20 minutes