Peanut Butter Cup Cheesecake
Taste of Home
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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!“
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 55 min. + chilling
Ingredients:
- 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
- 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 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. 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.