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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 12 servings |
||
| Calories 676 | ||
| Calories from Fat 409 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.5g | 70% | |
| Saturated Fat 22.9g | 114% | |
| Monounsaturated Fat 15.5g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.3g | ||
| Cholesterol 139mg | 46% | |
| Sodium 500mg | 20% | |
| Potassium 383mg | 10% | |
| Total Carbohydrate 57.2g | 19% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 39.7g | ||
| Protein 13.5g | 26% | |
Peanut Butter Cup Cheesecake
By: Lvs2Cook
Dec 5, 2005
As soon as I saw this on the cover of Taste of Home, I knew I had to make it. It is fabulous! It is best if made the day before serving.
SERVES 12
Ingredients
CRUST
- 1 1/4 cups graham cracker crumbs
- 1/4 cup crushed Oreo cookies
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
FILLING
-
3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 eggs, lightly beaten
- 1 1/2 teaspoons vanilla
- 1 cup chocolate fudge topping, divided
- 6 peanut butter cups, cut into small wedges
Directions
1
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan.2
Bake at 350º for 7-9 minutes. Cool on a wire rack.3
In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges.4
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.5
In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust.6
Bake at 350º for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.7
Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups.8
Refrigerate overnight. Remove sides of pan and serve.
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Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: GG's Mommy
On Oct 2, 2009
I had a little trouble with this. I turned out ok, it just wasn't as good as i was hoping it would be. I cant really put my finger on why. But it was a good cheesecake. Thank you for posting.
From: Shabby Sign Shoppe
On Jul 15, 2009
I made this for DH birthday--he LOVES his Reese's cups and even after cooking too long and adding to the PB to the crust portion instead of spreading it after it baked, it still rocked. Next time I will do it exactly as stated for even better results.
From: hepcat
On Sep 3, 2007
Awesome, just awesome! Very rich, but the peanut butter and fudge don't overpower the cheesecake. It was actually quite fun to make, since two of the layers are just melt and pour. I'll skip the swirling of the fudge next time; I'm not sure what the point is of that step since you end up covering the entire cake with fudge anyway. I did swirl it in this time thinking that maybe once you cut into it you could see a bit of marbling, but that wasn't the case. I think the swirling would be nice if you didn't cover the entire cake with fudge, but just cut individual pieces then drizzled fudge over each piece; might be worth trying next time! I also just did halves of pb cups, then put a whole one right in the middle. I thought it still needed something more on top so I melted more pb and drizzled it. This got rave reviews from everyone; one person actually said she thought it was better than the Cheesecake Factory. I know one thing for sure - I'll be making, and eating, this one many times over! Thanks for the great recipe, Lvs2Cook!
From: Karamia
On Nov 25, 2006
This cheesecake is sinfully rich and tastes best 1-2 days after making it. Everything about it was perfect, except the crust was a little difficult to cut through. Next time I make it, I will not pack down the crust so firmly, but instead leave it a little loose so it will cut more easily. This dessert is really rich, so you can only eat a little at a time. thanks for the great recipe!
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