Peanut Butter Icebox Cheesecake

Name: Peanut Butter Icebox Cheesecake
Yield: Serves 12
Ingredients: 1 1/4 cups, Nutter Butter cookie crumbs (crushed from 16 cookies); 2 tablespoons, unsalted butter, melted and kept warm; 1 1/2 cups, heavy cream; 1 envelope, unflavored gelatin; 1/2 cup (3½ ounces; 99 grams), sugar; 1 pound (454 grams), cream cheese, cut into 1-inch chunks and softened 30 to 45 minutes at room temperature; 1 teaspoon, vanilla extract; 1/2 cup, smooth peanut butter; pinch, table salt; 1/2 cup, chopped salted peanuts

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Appears in Cook's Country April/May 2005

Desserts or Baked Goods

Frozen Desserts

Cakes

No-bake cheesecakes, which use gelatin to set them firm, can be a dubious affair. We set out to create an icebox cheesecake with a supple, creamy texture and great flavor, too.

SERVES12

WHY THIS RECIPE WORKS

We wanted our Peanut Butter Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor, too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick to...

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