This decadent cheesecake combines the sweetness of ube with the creaminess of SKIPPY® Peanut Butter. Topped with PLANTERS® Pistachios and Macadamia nuts and coconut whipped cream, this colorful dessert will be an instant favorite.
|1¾||cup graham cracker crumbs|
|¾||cup SKIPPY® Creamy Peanut Butter, divided|
|1¼||cup sugar, divided|
|3||(8-ounce) packages cream cheese, softened|
|1||cup sour cream|
|¼||cup ube jam|
|2||teaspoons ube extract|
|Coconut Whipped Cream; recipe follows|
|Suggested garnish: Chopped PLANTERS® Macadamia Nuts, Chopped PLANTERS® Pistachio Nuts and sweetened flaked coconut as desired|
|Coconut Whipped Cream|
|1||(14.5-ounce) can coconut cream, well chilled|
|2||tablespoons powdered sugar|
Heat oven to 325°F.
To make crust, in bowl, beat together graham cracker crumbs, ½ cup peanut butter, ¼ cup sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch up the sides of 10-inch springform pan.
Meanwhile, in bowl, beat together cream cheese, remaining 1 cup sugar, remaining ¼ cup peanut butter, sour cream, jam and ube extract with electric mixer until smooth. Add remaining 3 eggs, one at a time, beating until fluffy.
Pour into crust.
Bake cheesecake 1 hour or until center is almost set. Cool 1 hour on wire rack. Refrigerate 4 hours or overnight.
Serve cheesecake with Coconut Whipped Cream and suggested garnish.
For the Coconut Whipped Cream
Scoop thickest chilled portion of coconut cream from can, leaving any watery liquid behind, into a mixer bowl. Add powdered sugar. Whip on high 3 to 4 minutes or until stiff peaks form.