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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

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

Cheesecake:
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


Directions

Crust:


*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


Cheesecake:


*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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