Back to the recipe: Once these are baked, cooled and cut, the 'resist' in me is put to the test! This rather 'RICH' dessert reminds me so much of a peanut/butterscotch cheesecake. (If 'necessary', I think the 'rich'ness of these could be trimmed down a bit by using lower-fat versions of cream cheese and sour cream.)
INGREDIENTS AND DIRECTIONS:
- 2/3 cup melted butter
- 3 cups graham cracker crumbs (18 'long planks', or 2 of the wrapped blocks)
- 1/2 cup all-purpose flour
- 1/3 cup sugar
At the end of 7 minutes, sprinkle 6-oz. (about 1 cup) of peanut butter chips* on crust and return to oven only long enough for the chips to soften. (*I used butterscotch chips. While they didn't really 'soften' all that much.............. oooooh, I like!)
Remove from the oven, again, and set aside while the next ingredients are being prepared.
Beat 8 oz. softened cream cheese until fluffy.
Add to it:
- 1 can sweetened condensed milk (not evaporated milk)
- 1 cup sour cream
- 2 eggs
- 3 tablespoons flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Not that it matters, but...usually, by the time I remove them from the fridge, the 'slab of goodness' is cold/stiff enough that after cutting around edges to loosen I can lift all (in one piece) to a cutting board where I can cut them with a very LONG knife and end up with 'sharp edges'.
Promptly REFRIGERATE any left-overs.