Rich And Creamy Peanut Butter Cup Cheesecake Recipes

RICH AND CREAMY PEANUT BUTTER CUP CHEESECAKE

Steps:

• 1. Preheat oven to 325.
• 2. For Crust: Mix chocolate graham cracker crumbs, chopped peanuts, melted butter, brown sugar and a pinch of salt in the bowl until well combined. Press mixture evenly into bottom of a medium springform pan.
• 3. For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth.
• 4. Stir in peanut butter cup pieces.
• 5. Pour filling into crust.
• 6. Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.
• 7. For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds.
• 8. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do not overheat.
• 9. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.
• 10. Serve!

PEANUT BUTTER CUP CHEESECAKE

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.