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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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 cheese, softened
1 cup sugar and sour cream
3 eggs, lightly beaten
1 1/2 tsp vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
Combine the first 4 ingredients of the crust and press into the bottom and up 1 inch of the side of a springform pan. Place on a baking sheet. Bake at 350 for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over the crust to within 1 inch of the edges.
Filling: Combine the first 3 ingredients until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a micro-wave safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Spoon over filling; cutting through filling with a knife to swirl. Place pan on a baking sheet. 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 edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheese. Garnish wit peanut butter cups. Refrigerate overnight. Remove sides of pan.
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PEANUT BUTTER CUP CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
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 cheese, softened
1 cup sugar and sour cream
3 eggs, lightly beaten
1 1/2 tsp vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
Combine the first 4 ingredients of the crust and press into the bottom and up 1 inch of the side of a springform pan. Place on a baking sheet. Bake at 350 for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over the crust to within 1 inch of the edges.
Filling: Combine the first 3 ingredients until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a micro-wave safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Spoon over filling; cutting through filling with a knife to swirl. Place pan on a baking sheet. 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 edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheese. Garnish wit peanut butter cups. Refrigerate overnight. Remove sides of pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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