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PB & B Cheesecake


Today was a potluck day at work, a dips and treats thing for a coworker moving to a new job and who I was told likes peanut butter butterscotch-y things.  So lo and behold, a new cheesecake was born: the PB&B ! (peanut butter & butterscotch).  This cake has a peanut butter blondie base with a creamy butterscotch filling and is decked out in peanut butter frosting and toffee (or butterscotch) bits.

Start by preheating the oven to 325 degrees and preparing a 10 inch springform pan by lining the bottom with parchment and greasing the sides with a little butter.

For the blondie base:

  • 4 oz peanut butter chips
  • 1/2 cup salted butter
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp salt

Melt peanut butter chips with butter in microwave until both are melted and able to be whisked together, about one minute. Add both sugars and blend well.  Add eggs, one at a time, then milk and vanilla.  Mix together flour and salt in a separate bowl and in three additions, add to liquid mixture until fully blended.  Spread mixture into bottom of prepared springform pan and bake for 20-25 minutes.  Remove from oven and allow to fully cool while making butterscotch filling.

Butterscotch filling:

  • 3 8 oz packages cream cheese
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 300 gram package butterscotch chips
  • 2 tbsp whipping cream
  • 1/4 cup sour cream
  • 1/2 tsp vanilla
  • 4 large eggs

In stand mixer combine cream cheese with both sugars until fully blended and creamy.  In separate microwave safe container, melt butterscotch chips with the 2 tbsp cream for about 1 minute and stir to combine.  Slowly add the butterscotch mixture to the cream cheese and sugar and blend until fully incorporated.  Scrape sides of bowl, then add sour cream and vanilla.  Lastly, add eggs one at a time, scraping sides of bowl at least once.  Pour mixture over prepared blondie crust.  Return cake to oven and bake for about 55 minutes.  And in the meantime, prepare toppings.

Sour cream topping:

  • 1 cup sour cream
  • 1 tbsp brown sugar
  • 1 tsp vanilla

Stir to combine.  After cake has baked for 55 minutes, remove from oven, spread sour cream mixture over top and return to oven for 5-10 minutes until set.  Turn off oven, leave door ajar and allow the cake to partially cool in oven for about a half hour ro so. Remove cake from oven and allow to fully cool. (I left it over night)

Run a knife around inner edge of springform pan, release the spring and remove cake to platter by running a cake spatula underneath to release it from parchment.  To decorate (and here’s where I got a little lazy), mix together:

  • 1 container cream cheese frosting (or home-made equivalent)
  • 1/2 cup natural unsweetened peanut butter

Use an icing bag with a large tip to pipe an edging of the peanut butter frosting around cake.  Decorate top with either crushed butterscotch candies, or like what I had on hand, toffee bits.  This easily makes about 12 servings.

Enjoy ! 🙂


One response »

  1. Pingback: Cheesecake Roundup | Sugar n' Stuff

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