Peanut Butter Cottage Cheese Cheesecake
Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Ingredients
Crust:
- 2 cups pretzels
- 1 1/2 cups vanilla-flavored wafer-style cookies
- 1/2 cup peanuts
- 12 tablespoons unsalted butter
- nonstick cooking spray
Filling:
- 1/2 cup cottage cheese
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 3 tablespoons creamy peanut butter
- 1/2 cup roughly chopped dark chocolate
- 1/2 cup roughly chopped peanuts
- 1 pinch sea salt
Instructions
To make crust:
- In food processor, pulse pretzels, wafer-style cookies and peanuts until chopped but not powdery.
- In skillet, melt butter. Add pretzel mixture until combined with butter.
- Spray pie pan with nonstick cooking spray and spread mixture on bottom of pan and slightly up sides; press down until even.
To make filling:
- In bowl using hand mixer, whip cottage cheese until lumps are smoother, 3-4 minutes.
- In separate bowl, use hand mixer to whip heavy cream and sugar until stiff peaks form.
- Add cottage cheese and peanut butter to heavy cream mixture; whip until combined, about 1 minute.
- Top pie with chopped chocolate and peanuts and freeze 2 hours. Remove from freezer 15 minutes before ready to serve.
- Before serving, sprinkle with sea salt.