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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
4 T. melted butter
4 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
4 eggs
3 T. flour
1/3 c. milk
1/2 T. vanilla
8 peanut butter cups, chopped
1 c. whipping cream, whipped
2 peanut butter cups, chopped
Preheat oven to 400F; spray a 9-inch spring-form pan with cooking spray.
In a medium bowl, combine cookie crumbs and butter with a fork and mix well; press evenly into bottom and 1 inch up side of pan.
In large bowl beat cream cheese and sugar with electric mixer speed until smooth.
Add eggs one at a time, beating well after each addition.
Stir in flour, milk and vanilla and melted chocolate and blend well for 3 to 4 minutes.
Sprinkle the 8 chopped peanut butter cups onto crust and carefully pour the cream cheese mixture over top, spreading evenly.
Bake at 425 degrees for 15 minutes; reduce temperature to 250 degrees and bake 45 minutes, or until center appears nearly set; cool in pan on wire rack for 30 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, garnish with whipped cream and the 2 chopped peanut butter cups.
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CHEESECAKE - PEANUT BUTTER CUP
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 1/2 c. cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
4 T. melted butter
4 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
4 eggs
3 T. flour
1/3 c. milk
1/2 T. vanilla
8 peanut butter cups, chopped
1 c. whipping cream, whipped
2 peanut butter cups, chopped
Preheat oven to 400F; spray a 9-inch spring-form pan with cooking spray.
In a medium bowl, combine cookie crumbs and butter with a fork and mix well; press evenly into bottom and 1 inch up side of pan.
In large bowl beat cream cheese and sugar with electric mixer speed until smooth.
Add eggs one at a time, beating well after each addition.
Stir in flour, milk and vanilla and melted chocolate and blend well for 3 to 4 minutes.
Sprinkle the 8 chopped peanut butter cups onto crust and carefully pour the cream cheese mixture over top, spreading evenly.
Bake at 425 degrees for 15 minutes; reduce temperature to 250 degrees and bake 45 minutes, or until center appears nearly set; cool in pan on wire rack for 30 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
To serve, garnish with whipped cream and the 2 chopped peanut butter cups.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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