- 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
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 1-1/2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
- 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.
Reviews for Peanut Butter Cup Cheesecake
"This is amazing! I used Reese's Oreos. Hubby loves it."
"I make this for many charity auctions it's a big ticket item. The most it has sold for is S295"
"Yummy!!! I just made this for a Christmas party. I did add some creamy PB to the main batter, after removing the cup that is mixed with the fudge. I also replaced some of the graham cracker crumbs for more oreo crumbs, just to make it a little more chocolatey. I had no problem with too much batter as one review stated and I used a 9" springform. So delicious - one of my new favorites!!"
"I made a few substitutions which created a lovely taste sensation. First, I made a crushed pretzel thins and butter crust. Second, I substituted 1/4 C caramel ice cream topping and 1/4 C chocolate syrup for the reserved 1 C filling in place of the fudge topping. Finally, I chopped 4 Reese's cups and put them IN the vanilla batter. None on top. Did it turn out? You bet it did and it was fabulous."
"wow! made this for my daughter n love:) birthday!! she loved it!"
"It's been awhile since I made this cheesecake but it's amazing. Just can't remember if you have to take creme out of Oreo cookies before crushing for the crust.??"
"I've made this cheesecake several times and I love it and have always gotten rave reviews. It is quite a bit of work, but I find it most worth it. I do use a larger 10 1/2" springform pan."
"Great cheesecake, but unfortunately, and I'm surprised no one else has mentioned it, this recipe yields enough cheesecake filling to easily do two 9" cakes. Wish I had known beforehand, as I just kept saying to myself "The recipe has to be right" as I kept noticing that there seemed to be way too much while I was mixing the ingredients, and I wound up washing 40% of the filling down the sink, and over filling the one pan & crust I did have, and the cheesecake ballooned up and split in several deep crevices because of this. Get your amounts correct next time please."
"Delicious...easy to make and it looks great. Everyone at the party loved it."
"The recipe is delicious. The only complaint is that from all the chocolate on top is that it was very messy, but overall very tasty"