Ingredients
The following ingredients have 12 Servings
- 15 (230 grams) whole graham crackers
- 1/2 cup (70 grams) lightly salted roasted peanuts
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 stick (113 grams) unsalted butter, (melted)
- 32 ounces (907 grams) cream cheese, (completely softened to room temperature)
- 1 cup (270 grams) conventional creamy peanut butter
- 1/2 cup (113 grams) sour cream, (at room temperature)
- 1 1/4 cups (250 grams) granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs plus 1 egg yolk, (at room temperature)
- 1/2 cup peanut butter
- 1/2 cup heavy cream
- Boiling water, for the water bath
Instruction
- Preheat the oven to 325°F.
- Prepare a 9-inch diameter springform pan with at least a 2 1/2-inch depth for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there’s three sheets of foil to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Alternatively, use a turkey roasting bag to seal the pan from the water bath. Spray the pan with nonstick cooking spray.
