More Great Recipes: Cheesecake | Dessert

Chocolate Peanut Butter Cup Cheesecake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Crust:
1-1/4 cups graham cracker crumbs
1/4 cup crushed cream-filled chocolate sandwich cookies
1/4 cup sugar
6 tablespoons butter, melted
3/4 cup creamy peanut butter

Filling
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges


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 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.


Place pan on a 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.


12-14 servings.


Pairs Well With


Notes

A classic favorite, and fairly easy to make as well!

From Taste of Home; others

Awesome made for my friends birthday now everyone wants one for there's

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