Peanut Butter Cup Cheesecake I


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Member since 2006
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Serves 12 - 14 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1 cup (8 oz.) 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 in small wedges


Directions

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 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 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 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 a 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 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.


Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.


Swirling cheesecake Filling: The pretty swirled filling in the Peanut Butter Cup Cheesecake is easy if you follow these steps: Spoon small amounts of the filling to be swirled in a random pattern onto the


cheesecake batter. Cut through cheesecake batter with a knife to swirl in the filling. Be careful not to draw the blade through the filling too often, or the filling will blend into the rest of the batter and you'll lose the marbled pattern.


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