PEANUT BUTTER CUP CHEESE CAKE
| Ingredients: |
crust 1-1/4 cup crushed graham cracker crumbs ¼ cup crushed Oreos ¼ cup sugar 6 tbsp melted butter ¾ cup creamy or chunky peanut butter
filling 3 pkgs. (8 ounces each) cream cheese 1 cup of sugar 1 cup (8 ounces) sour cream 3 lightly beaten eggs 1-1/2 tsp vanilla extract 1 cup hot fudge ice cream topping (divided) 6 peanut butter cups cut into wedges
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Preheat oven to 350 degrees
Crust
In a bowl combine graham crumbs, cookie crumbs sugar and butter.
Press onto the bottom and sides of 9 inch spring form cake pan (using a ramekin makes this easier).
Place on a baking sheet and bake at 350 degrees for 7-9 minutes or until set.
Cool on wire rack.
In a microwave safe dish heat peanut butter on high for about 30 seconds or until softened.
Spread over bottom of crust to within 1 inch of edges.
Filling
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 and set aside. Pour remaining filling into the pan over the peanut butter layer.
In a microwave safe dish, heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into the reserved filling.
Carefully spoon over filling; cut through filling with knife to create swirls.
Place cake pan on baking sheet. Bake at 350 degrees for 55-65 minutes or until center is almost set.
Cool on wire rack for 10 minutes.
Carefully run knife around the edges of the pan to loosen the cake. Cool for 1 hour longer. Garnish with the remaining melted fudge over the top of the cheesecake and add the peanut butter cup wedges.
Refrigerate over night. Remove sides of pan.
*if you can not refrigerate overnight, put cake in the freezer for 1 hour and then refrigerate for at least 4 hours.