Saturday, January 24, 2009

Peanut Butter Cup Cheesecake


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup crushed cream-filled chocolate sandwich cookies
  • 1/4 cup sugar
  • 6 TB butter, melted
  • 3/4 cup creamy peanut butter
  • 3 pkgs (8oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 oz) sour cream
  • 3 eggs, lightly beaten
  • 1-1/2 tsp vanilla extract
  • 1 cup hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges

  1. In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto bottom and 1-inch up the sides of a greased 9-inch 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-inch of edges.
  2. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
  3. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully spoon over filling; cut through filling with a knife to swirl.
  4. Place pan on a 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 loosed; cool one hour longer.
  5. Microwave remaining fudge topping for 30 seconds or until warmed; Spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan before serving.
  6. Yield: 12-14 servings

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