Peanut Butter Cup Cheesecake
From stefbear 16 years ago
- 55 minutes to make
- Serves 1214
This is a great mix of peanut butter and chocolate. It is very rich and a great cheesecake to show off with. It looks hard but it is fairly easy to make.
Ingredients
- 1-1/4 cups graham cracker crumbs shopping list
- 1/4 cup crushed cream filled chocolate sandwhich cookies shopping list
- 1/4 cup sugar shopping list
- 6 tablespoons butter, melted shopping list
- 3/4 cup creamy peanut butter shopping list
- FILLING: shopping list
- 3 packages (8 ounces each) cream cheese, softened shopping list
- 1 cup cugar shopping list
- 1 cup sour cream shopping list
- 3 eggs, lightly beaten shopping list
- 1-1/2 teaspoons vanilla extract shopping list
- 1 cup hot fudge ice cream topping. divided shopping list
- 1 small bag peanut butter cups, cut into small wedges. Put them in the freezer as well to assure them being hard and not melting. shopping list
How to make it
- In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 inch up the sides of a greased 9-in 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 crust to within 1 inch of edges.
- In a large mising bowl, beat cream cheese, sugar and sour cream until smooth.
- Add eggs; beat on low speed just until combined.
- Stir in vanilla.
- Pour 1 cup mixture into a bowl; set aside. Pour remaining filling over peanut butter layer.
- In microwave safe bowl, heat 1/4 cup fudge topping on high 30 seconds or until thin; fold into reserved cream cheese mixture.
- Carefully spoon over filling, cut through filling with a knife to swirl.
- Place pan on a baking sheet. Bake at 350 for 55-60 minutes or until center is almost set. Cool on a wrie rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool in the fridge overnight.
- In the morning take the remaining fudge topping and microwave 30 seconds or until warmed. Pour over top of cheesecake til top is covered.
- Garnish the top of chocolate topping with chopped up peanut butter cups. I use enough to lighty accent the top. I do not completely cover the entire top. I sprinkle them over the top of the cheesecake. Then when I transfer my cheesecake to a plate I use the remaining chopped of peanut butter cups to garnish around the cheesecake on the plate for a nicer look.
The Rating
Reviewed by 6 people-
You got my attention! sounds Fantastic!!!
shirleyoma
in Cove loved it
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YUUUMMM!
sunny
in Portland loved it
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i really have to try this!!
daveysmandy
in Warren loved it
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