Peanut Butter Cup Cheesecake
Recipe from Jan Baker
PREP: 20 min.
BAKE: 55 min. + chilling
Yield: 12-14 servings.
Crust:
- 1-1/4 cups graham cracker crumbs
- 1/4 cup crushed cream-filled chocolate sandwich cookies
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter.
- Press onto the bottom and 1 in. 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.
FILLING:
- 3 packages (8 ounces each)cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 3 eggs, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
- In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
- In a large mixing 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 into a bowl; set aside.
- Pour remaining filling over peanut butter layer.
- In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 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 55-65 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 cheesecake. Garnish with peanut butter cups.
- Refrigerate overnight.
- Remove sides of pan.
Reduced-fat or generic brands of peanut butter are not recommended for this recipe.