Peanut Butter Cup Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 Cups Graham Cracker Crumbs
1/4 Cup Crushed Cream-Filled Chocolate Sandwich Cookies
1/4 Cup Sugar
6 tbsp Butter, Melted
3/4 Cup Creamy Peanut Butter
Filling:
3 Packages (8 oz each) Cream Cheese, Softened
1 Cup Sugar
1 Cup Sour Cream
3 Eggs Lightly Beaten
11/2 tsp. Vanilla Extract
1 Cup Hot Fudge Ice Cream Topping, Divided
6 to 8 Peanut Butter Cups Cut Into Small Wedges
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Directions: |
Directions:In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press into the bottom and 1 inch up the sides of a greased 9 inch spring-form pan. Place on a cookie sheet. Bake at 350ºF 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 inch 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 and set aside. Pour remaining filling over peanut butter layer.
In a microwave safe bowl heat 1/4 cup 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 350ºF 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.
Microwave remaining fudge topping for r30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. |
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Number Of
Servings: |
Number Of
Servings:12 - 14 |
Personal
Notes: |
Personal
Notes: Reduced fat or generic brands of peanut bitter are no recommended for this recipe.
When you make this cheese cake even though it’s a little more time consuming you will feel so proud. It sounds difficult but it's not. Taste of home recipe.
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