¼ c. crushed cream-filled chocolate sandwich cookies
6 Tbs. butter, melted
¾ c. creamy peanut butter
Filling-
3 pkg. (8 oz. each) cream cheese, softened
1 c. sugar
1 c. (8 oz.) sour cream
3 eggs, lightly beaten
1 ½ tsp. vanilla
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 inch up the sides of a greased 9-inch spring form pan. Place on a baking sheet. Bake at 350 degrees 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. 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 degrees 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.
Originally Submitted
1/21/2014
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