Peanut Butter Cup Cheesecake Recipe

Peanut Butter Cup Cheesecake Recipe
Photo by: Taste of Home
Rating

98% would make again

Read reviews (18)

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From Hatboro, Pennsylvania, Dawn Lowenstein writes, “I said I’d bring dessert to a holiday party and tried this recipe. I’m sure you’ll agree it tastes as luscious as it looks!“

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  • 12-14 Servings
  • Prep: 20 min. Bake: 55 min. + chilling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup crushed cream-filled chocolate sandwich cookies
  • 6 tablespoons butter, melted
  • 3/4 cup creamy Jif® Peanut Butter
  • 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

Directions

  • In a 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. 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 bowl, beat the 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 pour over filling; cut through 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. Refrigerate leftovers. Yield: 12-14 servings.

Peanut Butter Cup Cheesecake published in Taste of Home December/January 2006, p20

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Reviews for Peanut Butter Cup Cheesecake (18)

Peanut Butter Cup Cheesecake Recipe

Peanut Butter Cup Cheesecake

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Reviewed on Nov. 14, 2009 by HisVictoriah

I personally don't like cheesecake but I made it for a birthday party and everyone LOVED it. The only thing is...it came out pretty attractive but not nearly as neat looking as the photo.

Reviewed on Oct. 27, 2009 by ruthsgranddaughter

I made this for my mothers Birthday, and it was a big hit.

Reviewed on Jul. 14, 2009 by jackie3307

i used the smaller cups

Reviewed on Jul. 14, 2009 by jackie3307

Just made it, very easy just alot of steps, looking forward to trying it. Yummy! looks pretty too, i added 4-5 more peanut butter cups

Reviewed on Jul. 07, 2009 by thin4life

This cheesecake is to die for! This one goes in my recipe file. I took this to a a meeting and everyone absolutely loved it.

Reviewed on Jun. 16, 2009 by corrinne5

i whant to try it

Reviewed on May. 01, 2009 by josiezanker

My favorite cheesecake recipe! I've made many cheesecakes and this one always comes out ahead of the rest. The crust is delicious with the graham cracker crumbs and oreo crumbs. A must try!

Reviewed on Feb. 18, 2009 by lmsadik

This is a fantastic cheese cake. I've made it for holidays and special events at church and it always gets rave reviews!

Lisa

West Chester, PA

Reviewed on Jan. 02, 2009 by dawnzles

Please Post All Comments Made on this recipe

Reviewed on Dec. 26, 2008 by sillypippi1

Oh this was so good!!! I have had MANY compliments!!!

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