Peanut Butter Cup Cheesecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 1214 |
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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 |
1/4 cup crushed cream filled chocolate sandwhich cookies |
1/4 cup sugar |
6 tablespoons butter, melted |
3/4 cup creamy peanut butter |
filling |
3 packages (8 ounces each) cream cheese, softened |
1 cup cugar |
1 cup sour cream |
3 eggs, lightly beaten |
1-1/2 teaspoons vanilla extract |
1 cup hot fudge ice cream topping. divided |
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. |
Directions:
1. 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.
2. In a microwave safe bowl, heat peanut butter on high for 30 seconds or until softened.
3. Spread over crust to within 1 inch of edges.
4. In a large mising bowl, beat cream cheese, sugar and sour cream until smooth.
5. Add eggs; beat on low speed just until combined.
6. Stir in vanilla.
7. Pour 1 cup mixture into a bowl; set aside. Pour remaining filling over peanut butter layer.
8. In microwave safe bowl, heat 1/4 cup fudge topping on high 30 seconds or until thin; fold into reserved cream cheese mixture.
9. Carefully spoon over filling, cut through filling with a knife to swirl.
10. 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.
11. In the morning take the remaining fudge topping and microwave 30 seconds or until warmed. Pour over top of cheesecake til top is covered.
12. 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.
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