Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake
Peanut Butter Cup Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST:

  • 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

  • FILLING:

  • 3

    packages (8 ounces each) cream cheese, softened

  • 1

    cup sugar

  • 1

    cup (8 ounces) sour cream

  • 1-1/2

    teaspoons McCormick® Pure Vanilla Extract

  • 3

    eggs, lightly beaten

  • 1

    cup hot fudge ice cream topping, divided

  • 6

    peanut butter cups, cut into small wedges

Directions

•In a large 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 cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. • In a microwave, 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. • Return pan to 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. Refrigerate leftovers. Yield: 12-14 servings

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