Peanut Butter Cheesecake (& Projects)

Peanut Butter Cheesecake – don’t you need some? (It was so good.)

But first: My July Camp Loopy project was a fun one. I held two strands together using Uncommon Thread Lush Worsted (2 skeins) and Cascade El Cielo (1 skein). That gives me a super warm wrap that is merino, cashmere, alpaca and nylon. What I love about the El Cielo is that it gives a soft texture without the itch of mohair.

TGV July Camp The Loopy Ewe
Pattern: TGV Yarn: Uncommon Thread Lush Worsted plus Cascade El Cielo

Then I had to do an interim project, since I can’t start my August Camp Loopy yet. (You’d think I could pick up a WIP for the interim, but apparently not.) This went super quick. Reyna, out of Uschitita Merino Singles.

Reyna The Loopy Ewe
Pattern: Reyna Yarn: Uschitita Merino Singles

Now I’m going to start in on another new project with a potential new indie dyer’s yarn. It’s so gorgeous that I can’t wait to cast it on! And I still have a week before I can start August’s project, so that ought to be plenty of time.

potential new indie dyer for The Loopy Ewe

Here’s a delicious recipe I tried recently, that I thought you might like. I think it’s ridiculous that I have over 1100* Dessert Recipes on my Pinterest board, and only 237 salad recipes. (*not including the 230 recipes I have on my Peanut Butter board….) What can I say? It’s my largest board.

Recipe from Pinterest, originally from lifeloveandsugar. She has a lot of great recipes on her blog – take a look!

No Bake Peanut Butter Cheesecake

No Bake Peanut Butter Cheesecake The Loopy Ewe

Crust: 2.5 cups chocolate sandwich cookie crumbs (I used Oreos) combined with 5 Tbl. melted butter.

Press into bottom and part way up the sides of a 9″ springform pan. Refrigerate to firm.

Filling: 24 oz cream cheese (room temp), 1/2 cup sugar, 1 tsp. vanilla, 1 1/4 cups peanut butter, 30 mini Reese’s peanut butter cups (chopped), 8 oz. whipped cream (I used Cool Whip).

Mix the cream cheese, sugar, vanilla and peanut butter until smooth.

Fold in the whipped cream. Add half of the peanut butter cups and mix gently. (I added all of the cups into the batter, as I didn’t want any on top.)

Pour into the crust pan, smooth the top, and refrigerate 4-6 hours.

Remove from the pan, drizzle chocolate sauce and extra peanut butter cups on top before serving.

If you do Pinterest, what is your largest board?

Sheri whohasnobakingplansfortheweekend.Doyou?

3 comments

  1. Thanks for the luscious Friday recipe post. I went down the rabbit hole of lifeloveandsugar’s blog and encountered Nutella Cheesecake. Oh goodness, I need a big party to make that one for.

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