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Peanut Butter Cup Cheesecake Recipe

Peanut Butter Cup Cheesecake Recipe photo by 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!“

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Peanut Butter Cup Cheesecake Recipe

Prep: 20 min. Bake: 55 min. + chilling

Yield: 12-14 Servings

20 55 75

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 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.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

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

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Reviews for Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake

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Reviewed on Jun. 26, 2012 by Stephsupermom

I have made this cheesecake over and over again. It is so delicious. One of my husbands favorites. It always gets rave reviews wherever I take it.

Reviewed on May. 12, 2012 by kpossible18

amazing!!!

Reviewed on Apr. 18, 2012 by Shelleybell1970

I just finished this cheesecake for a co-worker's birthday. I can already tell it's going to be a HUGE hit. I can't wait to serve this tomorrow!

Reviewed on Mar. 12, 2012 by MzKitty

Totally decadent!! Made it for my in-laws and they proclaimed it to be "restaurant quality". I didn't change a thing and thought it was pretty easy. I may do a water bath next time to prevent cracks (or allow myself more time, it had to be put in the fridge overnight without fully cooling outside of the oven first). It was wonderful, thank you for sharing it.

Reviewed on Feb. 24, 2012 by deb49729

I won a !desert tasting with this one

Reviewed on Feb. 14, 2012 by DorothyC2012

This is the best cheesecake, ever!!! I love making this, love eating it even more!!!!

Reviewed on Nov. 30, 2011 by DanielleRie

I made this for Thanksgiving and my whole family loved it and there were no left-overs!!!

Reviewed on Nov. 30, 2011 by mam-a-5

Absolutely Amazing!!! I made this the morning of Thanksgiving, we ate it that evening. Pardon the pun, but each bite could've given a heart attack, it is absolutely scrumptious. Also pretty easy to create as well.

Reviewed on Nov. 24, 2011 by HammockQueen

This was an amazing Peanut Butter Cheesecake! Was easy to do also. Was devoured shortly after i cut into it for Thanksgving at my friends house!!!

Reviewed on Nov. 20, 2011 by 360fods

Delicious! Worth the time put into it.

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