Tagalong Cheesecake
Tagalong Cheesecake recipe
Yield
1 cakePrep
15 minCook
1 hrsReady
9 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | box |
cookies
tagalong |
* |
| Cake | |||
| 2 | pounds |
cream cheese
|
|
| 1 ¼ | cups |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 4 | large |
eggs
whole |
|
| 2 | each |
egg yolks
|
*
|
| ⅓ | cup |
cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ⅓ | cups |
peanut butter
|
|
| Glaze | |||
| 8 | ounces |
semi-sweet chocolate
null, null |
|
| 1 | cup |
cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
peanuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | box |
cookies
tagalong |
* |
| Cake | |||
| 907.2 | g |
cream cheese
|
|
| 296 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
whole |
|
| 2 | each |
egg yolks
|
*
|
| 79 | ml |
cream
|
|
| 5 | ml |
vanilla extract
|
|
| 315 | ml |
peanut butter
|
|
| Glaze | |||
| 231.2 | ml/g |
semi-sweet chocolate
null, null |
|
| 237 | ml |
cream
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
peanuts
chopped |
|
Directions
CRUST:
Crush cookies in food processor.
Press crumbs into bottom of 10 inch spring form pan.
CAKE:
Preheat oven to 425℉ (220℃).
Beat cream cheese until smooth.
Add sugar, flour, whole eggs, egg yolks, cream and vanilla.
Beat until very smooth, scraping sides frequently.
Pour filling over cookie crust.
Bake for 15 minutes at 425℉ (220℃).
Reduce oven temperature to 225 F and bake for 50 minutes.
Increase temperature to 350℉ (180℃) and bake for 7 minutes.
Place hot cake in refrigerator to cool overnight.
GLAZE:
Heat chocolate, cream and vanilla in microwave on high for 1½ minutes.
Whisk to blend completely.
Place cake on serving plate.
Ice top and sides of cake with glaze.
Press chopped peanuts into sides for decoration.
