Peanut Butter Cup Lovers Cheesecake
From peetabear 15 years ago
- 50 minutes to make
- Serves 12
I like the name of theis recipe so I thought I would share it... very different type of flavor for the crust... the recipe and photo are courtesy of Hersheys
Ingredients
- peanut butter CRUMB CRUST(recipe follows) shopping list
- 10 individual (0.8 oz. each) REESE'S peanut butter cups shopping list
- 3 packages (8 oz. each) cream cheese, softened shopping list
- 1-1/2 cups sugar shopping list
- 3 eggs shopping list
- 1/3 cup dairy sour cream shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup HERSHEY'S SPECIAL dark chocolate chips or HERSHEY'S semi-sweet chocolate chips, melted shopping list
- 1/2 cup REESE'S creamy peanut butter shopping list
- sweetened whipped cream(optional) shopping list
- Additional REESE'S peanut butter cups(optional) shopping list
How to make it
- 1. Heat oven to 400°F. Prepare PEANUT BUTTER CRUMB CRUST. Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces.
- 2. Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly.
- Place 2 cups batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.
- 3. Bake 10 minutes. Without opening oven door, reduce temperature to 350°F. Bake additional 50 to 55 minutes or until center is almost set.
- 4. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate. Just before serving, garnish with sweetened whipped cream and additional peanut butter cup pieces, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
- PEANUT BUTTER CRUMB CRUST: Stir together 1-1/2 cups (about 45 wafers) vanilla wafer crumbs and 1/2 cup powdered sugar in medium bowl. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1 inch up sides of 9-inch springform pan.
The Rating
Reviewed by 8 people-
Now you are killing me, oh yum....
gagagrits
in Irmo loved it
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wow, great one Peeta, I hope Jett see´s it, she will love it too, thanks for sharing!
magali777
in Mexico loved it
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oh yeah I am definitely a lover of this recipe
aussie_meat_pie
in My Kitchen loved it
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