Peanut Butter Cheesecake with Peanut Brittle

Name: Peanut Butter Cheesecake with Peanut Brittle
Yield: 12 Servings
Ingredients: Nonstick vegetable oil spray; 2 8-ounce packages cream cheese, room temperature; 1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground); 1 cup sugar; 3/4 cup sour cream; 3 large eggs; 2 teaspoons vanilla extract; 1 11-ounce package peanut butter chips; 1 tablespoon apricot jam, warmed; 1 1/2 cups chopped Peanut Brittle

By Amy Stafford MalikPhotography by Scott Peterson

February 28, 2003

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Recipe notes