PEANUT BUTTER CUP CHEESECAKE

Category:

Dessert

Quantity:

12-14 servings

Notes:

Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

INGREDIENTS:

1 ¼ C. graham cracker crumbs

¼ C. crushed oreo’s

¼ C. sugar

6 T. butter (melted)

¾ C. creamy peanut butter

FILLING:

3 pkg. (8 oz. ea) cream cheese (softened)

1 C. sugar

1 C. (8 oz.) sour cream

3 eggs, lightly beaten

1 ½ t. vanilla extract

1 C. hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

INSTRUCTIONS:

In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1” up the sides of a greased 9” springform pan. Place on a baking sheet. Bake at 350 F. 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” of edges.

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.

In a microwave-safe bowl, heat ¼ 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.

Place pan on a baking sheet. Bake at 350 F. 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. Remove sides of pan.