Peanut Butter Cheese Torte Source: Taste of Home Course: Desserts Cuisine: American Food Group: Cheese Serves: 6 |
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Ingredients
| 1 cup(s) graham cracker crumbs |
| 1/4 cup(s) brown sugar, packed |
| 1/4 cup(s) butter, melted |
| 1/2 cup(s) finely chopped peanuts |
| FILLING |
| 2 cup(s) creamy peanut butter |
| 16 ounce cream cheese, softened |
| 2 cup(s) sugar |
| 2 tablespoon(s) butter, softened |
| 2 teaspoon(s) vanilla extract |
| 1-1/2 cup(s) heavy whipping cream, stiffly beaten |
| TOPPING |
| 4 ounce semisweet chocolate chips |
| 3 tablespoon(s) plus 2 teaspoons hot coffee |
| Coarsely chopped peanuts, optional |
Instructions
Directions:
Combine all crust ingredients. Press into the bottom and halfway up the sides of a 10-in. springform pan. Chill. For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. For topping, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired. Yield: 14-16 servings. |
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