CHEESECAKE FACTORY PEANUT BUTTER CUP CHEESECAKE RECIPE RECIPES

Steps:

• 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 of the filling 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.

Steps:

• To make the cheesecake layer: place a 9×13 inch pan on the bottom rack of your oven. Fill the pan with a few inches of water. Preheat the oven to 325 degrees. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
• With an electric mixer, beat the cream cheese, sugar and salt on medium speed until smooth. On low speed, mix in the eggs, one at a time until well blended.
• Mix in the vanilla and sour cream. Fold in the chopped peanut butter cups.
• Spread the batter evenly in the springform pan. Bake for 45-50 minutes or until the cheesecake is set. Cool on wire rack for 10-15 minutes. Cool for one hour, then place the cheesecake in the freezer for at least 2 hours.
• To make the chocolate cake layers: preheat oven to 350 degrees. Grease and flour 2 9-inch round cake pans.
• In a medium bowl, beat the ingredients for the chocolate cake until smooth.
• Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
• To make the ganache frosting: combine the cream, sugar and corn syrup. Bring to a boil over medium-low heat, whisking until the sugar is dissolved.
• Remove the pan from the heat and add the chopped chocolate. Whisk until the chocolate is melted and smooth.
• Stir in the chopped butter until completely melted. Transfer the chocolate mixture to a bowl and cool until spreadable, stirring occasionally. The chocolate should be cooled to a frosting-like consistency.
• To make the peanut butter frosting: Beat the cream cheese and peanut butter with an electric mixer until smooth. Mix in the vanilla and salt.
• Add the powdered sugar, one cup at a time, mixing until smooth. If needed, add milk a tablespoon at a time until frosting reaches desired consistency.
• To assemble to cake: Place one chocolate cake layer on a cake platter or large plate. Spread 1/2 cup of the caramel apple dip over the chocolate cake layer.
• Remove the cheesecake from the springform pan and place over the caramel layer (you may need to let it sit at room temperature for 5-10 minutes first). If needed, trim the cheesecake layer with a sharp knife so it is the same size as the cake layer.
• Spread another 1/2 cup of caramel apple dip over the cheesecake layer. Top with the remaining chocolate cake layer.
• Spread the chocolate ganache frosting evenly over the entire cake. Using the peanut butter frosting, pipe a decorative edge around the top of the cake. (Alternately, you could just spread a layer of peanut butter frosting over the top of the cake. The decorative options are really up to you). Top the cake with additional chopped peanut butter cups, if desired.