Peanut Butter Peanut Butter Cheesecake
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
