INGREDIENTS

PEANUT BUTTER COOKIE CRUST

2 TBSP Brawny Bear’s Creamy Peanut Butter

15 graham crackers  

CHEESECAKE FILLING

2 1/3 cups cream cheese, room temperature

1 ½ cup Brawny Bear’s Date Sugar

1 cups Brawny Bear’s Creamy Peanut Butter

1 teaspoon vanilla extract

½ cup heavy cream 

TOPPING

¼ cup Brawny Bear’s Peanut Butter

 

Step 1-

In a food processor, grind the Graham crackers into crumbs. 

Step 2-

Add 2 tbsp of Brawny Bear's Peanut Butter and combine. 

Step 3-

Transfer the mixture to a baking pan, flatten with a spatula and refrigerate.  

Step 4-

Add the cream cheese and date sugar to the food processor, and mix together, until combined.  

Step 5-

Add the peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and mix for 2-3 minutes more until smooth.

Step 6-

Pour the mixture into the pan with your crust and refrigerate for at least 6 hours or overnight. 

Step 7-

Once set, cut into slices, drizzle with some more peanut butter and enjoy!