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Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake
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!“
12-14 ServingsPrep: 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 peanut butter
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges

Directions

  • 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.
  • 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 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
© Taste of Home 2013

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Peanut Butter Cup Cheesecake (continued)

Directions (continued)

  • over peanut butter layer.
  • 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.
  • 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.
  • 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. Refrigerate leftovers. Yield: 12-14 servings.
© Taste of Home 2013