"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Peanut Butter Cup Cheesecake Recipe

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This recipe for Peanut Butter Cup Cheesecake, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Powers
Added: Tuesday, March 28, 2006


1 c. graham cracker crumbs
c. crushed cream-filled chocolate sandwich cookies
c. sugar
6 tbsp. butter, melted
c. creamy peanut butter

3 (8 oz.) packages cream cheese, softened
1 c. sugar
1 c. sour cream
3 eggs, lightly beaten
1 tsp. vanilla extract
1 c. hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges.

In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in springform pan. Place on a baking sheet. Bake at 350 for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in of edges. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave-safe bowl, heat c. fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully spoon over filling; cut through filling with a knife to swirl. Place pan on baking sheet. Bake at 350 for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Yields 12-14 servings.




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