Ingredients:
1 cup of SKIPPY peanut butter
2 teaspoons baking powder
2 sticks butter
2 tsp. vanilla
3 cups sugar
2 cups flour
6 eggs
Directions:
Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.
Crustless Cheesecake portion:
1/2 cup melted Ghirardelli bittersweet chips, melted
1 1/2 oz. package cook and serve vanilla pudding
2- 8 oz packages cream cheese, softened
1 teaspoons baking powder
1/2 cup granulated sugar
2 melted Hershey Bars
1 stick softened butter
2 eggs
Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.
Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.
Peanut Butter Frosting
4 cups confectioner's sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk
Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!
Chocolate frosting:
1/2 cup + 6 tablespoons cocoa powder
1/2 cup unsalted butter, very soft
3/4 cup confectioners' sugar
1 cups confectioners' sugar
1/2 cup heavy cream
1 teaspoon vanilla
dash salt
Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.
Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!
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