Enjoy the rich tastes of peanut butter and cream cheese in this delicious cheesecake tart. The crunchy peanut praline goes well with the creamy filling and makes this treat truly irresistible.
Ingredients: 1 1/2 cups graham cracker crumbs. 1/4 cup granulated sugar. 1/2 cup unsalted butter, melted. 1 cup creamy peanut butter. 8 oz cream cheese, softened. 1 cup powdered sugar. 1 tsp vanilla extract. 1 cup heavy cream. 1 cup chopped peanuts. 1/2 cup granulated sugar. 1/4 cup water.
Instructions: Warm the oven up to 175F 350C. Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together until they are well mixed. Fill a tart pan with the dough and press it into the bottom and up the sides. For 8 to 10 minutes, bake. Wait for it to cool down. You can make the peanut butter, cream cheese, powdered sugar, and vanilla extract smooth in a different bowl by beating them together. Whip the heavy cream in a different bowl until stiff peaks form. The peanut butter and whipped cream should be mixed together. Evenly spread the peanut butter cheesecake filling into the crust that has been left to cool. Put it in the fridge for at least 4 hours, or until it sets. Put chopped peanuts, granulated sugar, and water in a saucepan. Stir the mixture all the time over medium-low heat until the sugar melts and turns caramelized around the peanuts. Spread the peanut praline out evenly on a baking sheet lined with parchment paper as soon as you pour it on. Keep it cool and hard. Break up the praline into little pieces once it's hard and sprinkle them on top of the chilled cheesecake tart before serving.
Prep Time: 30 minutes
Cook Time: 10 minutes
Aoh Alpbach
