Sunday, February 27, 2011

#32 Peanut Butter Cup Cheesecake

It was love at first sight when I first saw this cheesecake on the cover of the Taste of Home December/January 2006 issue. I mean really...chocolate....peanut butter...cheesecake...who can resist? This recipe along with a picture can be found online at
  • CRUST:
  • 1-¼ cups graham cracker crumbs
  • ¼ cup sugar
  • ¼ cup crushed cream-filled chocolate sandwich cookies
  • 6 tablespoons butter, melted
  • ¾ cup creamy peanut butter
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1-½ teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges
1. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs 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.
2. 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.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
4. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
5. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
6. Carefully run a knife around edge of pan to loosen; cool 1 hour
7. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
(Serves 14)

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