PEANUT BUTTER CUP CHEESECAKE
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
Time 1h15m
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, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.
CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS
Cheesecake in cupcake form with peanut butter and chocolate.
Provided by jordyn
Categories Desserts Cakes Cheesecake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
- Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g
CHOCOLATE-PEANUT BUTTER DREAM BARS
Prize-Winning Recipe 2008! Love chocolate sundaes with peanuts? Here's a "sundae" that can be waiting in your fridge.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
- In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 31 g, Cholesterol 20 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 20 g, TransFat 0 g
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