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Peanut Butter Cup Cheesecake Recipe
Peanut Butter Cup Cheesecake Recipe photo by Taste of Home

Peanut Butter Cup Cheesecake Recipe

Publisher Photo
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! —Dawn Lowenstein, Hatboro, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES: 12-14 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Reviews for Peanut Butter Cup Cheesecake

AVERAGE RATING
   (129)
RATING DISTRIBUTION
5 Star
 (123)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 15, 2014

"Delicious...easy to make and it looks great. Everyone at the party loved it."

MY REVIEW
Reviewed Dec. 11, 2014

"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"

MY REVIEW
Reviewed Nov. 28, 2014

"I might be in the minority, but this cheesecake was not as good as I thought it would be. I am confused by the name because it tastes nothing like a peanut butter cup. The peanut butter flavor is hardly evident and the fudge poured on top doesn't add much to the flavor. Except for the pb cups for garnishes, where is the comparison to a pb cup? The crust came out hard, too and I didn't overbake it. I just was not thrilled with this cheesecake. It's not worth all the trouble, so I don't think I would bother making it again."

MY REVIEW
Reviewed Oct. 9, 2014

"Unreal amount of deliciousness."

MY REVIEW
Reviewed Mar. 28, 2014

"I made this for Christmas. IMPRESSIVE. But very rich, although we managed to eat it all! I did omit the peanut butter in the crust. Loved the crust and will use it in my next cheesecake."

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