↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
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
1 cup sour cream
3 eggs, lightly beaten
1 1/2 tsp vanilla
1 cup chocolate fudge topping, divided
6 peanut butter cups, cut into small wedges
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan. Bake at 350 for 7-9 minutes. Cool on a wire rack.
In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.
In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust. Bake at 350 for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.
Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan and serve.
view more member recipes
PEANUT BUTTER CUP CHEESECAKE II
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
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
1 cup sour cream
3 eggs, lightly beaten
1 1/2 tsp vanilla
1 cup chocolate fudge topping, divided
6 peanut butter cups, cut into small wedges
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan. Bake at 350 for 7-9 minutes. Cool on a wire rack.
In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.
In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust. Bake at 350 for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.
Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
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
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
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 I
by sgre52160
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 c
by sgre52160
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 c
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
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
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
Chocolate Peanut-Butter Swirl Cheesecake
Reese's Peanut Butter Cup Cheesecake
Chocolate Peanut Butter
Creamy Peanut Butter Cheesecake With Pretzel Crust
Peanut Butter And Jelly Cheesecake
Butterfinger Cheesecake