Peanut Butter Cup Cheesecake

Name: Peanut Butter Cup Cheesecake
Prep time: 35 min
Total time: 1 h 55 min
Yield: 16
Ingredients: 6 tbsp. butter; 1 1/2 c. graham cracker crumbs; 1/4 c. finely crushed chocolate sandwich-cookie crumbs; 1/4 c. sugar; 3/4 c. creamy peanut butter; 3 package cream cheese; 1 c. sugar; 1 c. sour cream; 1 1/2 tsp. vanilla extract; 3 eggs; 1 c. hot fudge ice cream topping; peanut butter cups

Published: Apr 9, 2013

Yields:

Prep Time:

35 mins

Total Time:

1 hr 55 mins

Cal/Serv:

475

Jump to recipe

This recipe is a creamy, rich, and decadent peanut butter lovers dream. Garnish the cheesecake with halved peanut butter cups for an extra wow-factor.

Advertisement - Continue Reading Below

Ingredients

Crust

6 Tbsp. butter
1 1/2 cups graham cracker crumbs
1/4 cup finely crushed chocolate sandwich-cookie crumbs
1/4 cup sugar
3/4 cup creamy peanut butter

Cheesecake

3 package cream cheese
1 cup sugar
1 cup sour cream
1 1/2 tsp. vanilla extract
3 eggs
1 cup hot fudge ice cream topping
peanut butter cups

Directions

1. Step 1Crust: Preheat oven to 350 degrees F. Brush 9-inch springform pan with melted butter. In large bowl, mix all crumbs, sugar, and 6 tablespoons butter. Press onto bottom and 1 inch up side of pan. Bake 10 minutes or until crust has set. Cool completely on wire rack. In small bowl, microwave peanut butter on high 30 seconds or until melted. Brush onto bottom crust.
2. Step 2Cheesecake: In large bowl, with mixer on medium speed, beat cream cheese and sugar until smooth, about 3 minutes, scraping bowl with rubber spatula as needed. Beat in sour cream and vanilla. Reduce speed to low. Beat in eggs until just combined. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
3. Step 3In small bowl, microwave 1/4 cup hot fudge topping on high 30 seconds or until pourable; fold into reserved 1 cup batter. Carefully pour chocolate filling over batter in pan; swirl with knife.
4. Step 4Place springform pan, inside roasting pan, on rack in oven; carefully fill roasting pan with boiling water to come halfway up side of springform pan. Bake until set around edges but slightly wobbly in center, about 55 minutes. Turn oven off. Remove pan from water bath. Return cake to oven and let cool inside, with door propped open slightly, 2 hours. Transfer pan to wire rack.
5. Step 5In small bowl, microwave remaining 3/4 cup hot fudge topping on high 30 seconds or until pourable. Spread over top of cake with offset (angled) spatula; let cool. Garnish with peanut butter cups. Cover and refrigerate at least 6 hours or until well-chilled, up to 3 days. To serve, remove side of pan.