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Peanut Butter Peanut Butter Cheesecake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

6 tbsp butter
1½ c graham cracker crumbs
¼ c finely crushed chocolate sandwich-cookie crumbs
¼ c sugar
¾ c creamy peanut butter

3 package cream cheese
1 c sugar
1 c sour cream
1½ tsp vanilla extract
3 eggs
1 c hot fudge ice cream topping
Peanut butter cups



*Preheat oven to 350 degrees F

*Brush 9-inch springform pan with melted butter

*In large bowl, mix all crumbs, sugar, and 6 tablespoons butter

*Press onto bottom and 1 inch up side of pan

*Bake 10 minutes or until crust has set

*Cool completely on wire rack

*In small bowl, microwave peanut butter on high 30 seconds or until melted

*Brush onto bottom crust


*In large bowl, with mixer on medium speed, beat cream cheese and sugar until smooth, about 3 minutes, scraping bowl with rubber spatula as needed

*Beat in sour cream and vanilla

*Reduce speed to low - Beat in eggs until just combined

*Remove 1 cup batter; set aside

*Pour remaining batter into prepared crust

*In small bowl, microwave 1/4 cup hot fudge topping on high 30 seconds or until pourable; fold into reserved 1 cup batter

*Carefully pour chocolate filling over batter in pan; swirl with knife

*Place springform pan, inside roasting pan, on rack in oven; carefully fill roasting pan with boiling water to come halfway up side of springform pan

*Bake until set around edges but slightly wobbly in center, about 55 minutes

*Turn oven off - Remove pan from water bath

*Return cake to oven and let cool inside, with door propped open slightly, 2 hours *Transfer pan to wire rack

*In small bowl, microwave remaining 3/4 cup hot fudge topping on high 30 seconds or until pourable

*Spread over top of cake with offset (angled) spatula; let cool

*Garnish with peanut butter cups

*Cover and refrigerate at least 6 hours or until well-chilled, up to 3 days

*To serve, remove side of pan

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