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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
   (125)
RATING DISTRIBUTION
5 Star
 (120)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Feb. 2, 2014

dpauly123--I leave my cheese cake in the springform until I'm ready to serve it. So yes, cool it in the pan.

MY REVIEW
Reviewed Dec. 22, 2013

Could someone answer if the cheesecake remains in the springform pan overnight while cooling? Ive experienced that my fall if taken out too soon. It is asking me to rate, but I haven't tried it yet!

MY REVIEW
Reviewed Dec. 21, 2013

This cheesecake is a must for our parties. I substituted mini peanut butter cups for the chopped and it makes the finished product extra pretty!

MY REVIEW
Reviewed Dec. 13, 2013

I have made this cheese cake year after year for my son's birthday. It's sooo good!

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