CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PEANUT BUTTER CUP CHEESECAKE I

Shelly's
recipe box

Printview my recipes
this recipe viewed 29 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cheesecake
    Prep Time:       Cook Time:       Total Time:  

For The Crust
4 1/2 cups crushed cookies (1 bag)
1 cup chopped roasted peanuts
1/2 cup butter, melted
4 tbsp packed brown sugar
Pinch Salt and pepper, to taste

For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 tsp vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces

For The Topping
3 oz sour cream
1/2 cup sugar

To Make The Crust:. Combine in a food processor with the melted butter. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling:. Beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula. Pour filling into prepared crust. Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan. Bake at 275 for 1 1/2 hours, or until firm and lightly browned.

For The Topping:. Combine the sour cream and sugar and spread on the cheesecake. Return the cake to the oven for 5 minutes. Remove from the oven and allow to cool on a wire rack for one hour. You may run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours.

Topping Variation:
12 oz semi-sweet chocolate chips
4 tbsp unsalted butter
1/4 cup water

Place in a microwavable bowl and heat at 50 percent power for 30 seconds. Stir. Continue to beat at 10 second intervals until chocolate is barely melted. Do not over heat. Stir until smooth and pour over top of cheesecake, spread chocolate to edges Cover and refrigerate.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Peanut Butter Cheesecake
   by sgre52160



Crust 1 1/4 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter Peanut Butter Mixture 1/2 cup peanut butter 2/3 cup confectioners’ sugar 1/4 cup brown sugar Cheese Filling 2 (8 oz) p




Cheesecake - Peanut Butter Cup
   by KitchenMagician



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




Peanut Butter Cup Cheesecake Ii
   by sgre52160



Crust 1 1/4 cups graham cracker crumbs 1/4 cup crushed cookies 1/4 cup sugar 6 tbsp butter, melted 3/4 cup creamy peanut butter Filling 3 (8 oz) pkg cream cheese, softened 1 cup sugar




Peanut Butter Cheesecake I
   by sgre52160



Crust 3 cups flour 1 cup butter, softened 3/4 cup sugar 2 eggs Filling 4 (8 oz) pkg cream cheese, softened 1 cup sour cream and sugar 1 tsp vanilla extract and cinnamon 1/4 tsp lemon zest




Peanut Butter Cup Cheesecake
   by sgre52160



Crust: 1 1/4 cups graham cracker crumbs 1/4 cup crushed cream-filled chocolate sandwich cookies 1/4 cup sugar 6 tbsp butter, melted 3/1 cup creamy peanut butter Filling: 3 (8 oz) pkg cream ch





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.