For David's 30th birthday, I made a peanut butter cup cheesecake. I cannot tell you all how RIDICULOUS this cheesecake is! OMG it is TO DIE FOR! I just had a slice about three hours ago and I about died and went to heaven. It's really easy to make and didn't take me all that long to do it. I overcooked the crust a little bit, so if you make it at home, be sure to eyeball your crust! The recipe is from taste of home and I got it off B3. Two things I would suggest that it doesn't say in the recipe: 1. leave your cream cheese and butter out overnight so they are very soft when you go to use them. and 2. instead of using 6 reeses cups like I did, use the mini cups and slice in fours. I think that would be much easier and probably look nicer too. All in all, this cheesecake is divine. Take it to your next party and your guests with be in AWE!
Unfortunately, my brother in law cut into it before I was able to take a picture of it completely intact, lol and I also broke my camera so the final cheesecake shot was taken with my crappy phone camera. Hopefully it will be fixed soon! Recipe after the jump!
Crust prior to baking. I think next time I will add more oreos.
Crappy camera phone pic - but it sitll looks delish! there is a layer of melted PB on the bottom and then a layer of regular cheesecake, then chocolate cheesecake swirled in and then a layer of fudge AND THEN peanut butter cups. Can we say, NOM NOM NOM NOM NOM??!!
- 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
- 3 eggs, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Directions:In a 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 the 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 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.
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 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. Refrigerate leftovers. Yield: 12-14 servings.
- Current Mood: thirsty