PEANUT BUTTER CUP CHEESECAKE RECIPE: HOW TO MAKE IT
I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! —Dawn Lowenstein, Hatboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 14 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 574 calories, FatContent 39g fat (18g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 380mg sodium, CarbohydrateContent 50g carbohydrate (38g sugars, FiberContent 2g fiber), ProteinContent 11g protein.
PEANUT BUTTER CUP CHEESECAKE RECIPE: HOW TO MAKE IT
I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! —Dawn Lowenstein, Hatboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 14 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 574 calories, FatContent 39g fat (18g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 380mg sodium, CarbohydrateContent 50g carbohydrate (38g sugars, FiberContent 2g fiber), ProteinContent 11g protein.
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