Lemon Vanilla Peanut Cheesecake

this image was generated using AI technology

Lemon Bar Base

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup butter, softened
• 1/4 tsp salt
• 1 tbsp lemon zest

Vanilla Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract

Peanut Butter Cup Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350 degrees F.
2. For the Lemon Bar base, combine the flour, powdered sugar, butter, salt, and lemon zest in a bowl. Mix until crumbly.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 15-20 minutes or until lightly golden. Allow it to cool.
5. For the Vanilla filling, in a mixing bowl beat together Norman's Kosher Cholov Yisroel Cream Cheese and sugar until fluffy.
6. Add eggs, one at a time, and vanilla extract. Mix until well combined.
7. Pour the mixture over the cooled Lemon Bar Base and bake in the oven for 30-35 minutes until set.
8. For the Peanut Butter Cup topping, melt chocolate chips with peanut butter and vanilla extract in a saucepan over low heat. Mix well.
9. Spoon the mixture over the cheesecake.
10. Refrigerate at least 2 hours or until set.
11. Serve and enjoy!