Description
A delightful and healthier take on cheesecake, this recipe uses cottage cheese and peanut butter for a creamy, satisfying dessert with a slightly tangy twist.
Ingredients
- 1.5 cups crushed graham crackers
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 32 ounces cottage cheese, full fat, drained
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: whipped cream and chopped peanuts for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine crushed graham crackers, melted butter, 2 tablespoons sugar, and cinnamon. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cottage cheese until smooth.
- Add peanut butter, 1/2 cup sugar, eggs, vanilla extract, and salt to the cottage cheese. Beat until well combined and smooth.
- Pour the filling over the graham cracker crust.
- Bake for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with whipped cream and chopped peanuts if desired.
Notes
- Ensure the cottage cheese is well-drained to avoid a watery cheesecake.
- For a smoother filling, you can blend the cottage cheese in a food processor or blender before mixing with other ingredients.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
- Chilling time is crucial for the cheesecake to set properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American