The theme for this round of HHDD#10, hosted this time around by Culinary Concoctions by Peabody, is one of my all-time favorites: cheesecake! Normally I’d just bake up Mom’s recipe, but since I’ve already blogged about that and since I was looking for something a little different this month, I decided on a Taste of Home recipe: Peanut Butter Cup Cheesecake.
And the best part of all? It was made from start to finish by my husband. I didn’t need to lift a finger, and was rewarded with yummy cheesecake anyway. 🙂 How did it taste? The different layers worked together beautifully, but it’s so rich that a little goes a long way (I ended up splitting the piece in the picture between my husband and I). Since it’s just the two of us, he’s going to bring some in to his job to share with his co-workers. Yum. We modified it a bit by using more of a 50/50 ratio with the graham and oreo crumbs, but YMMV. I’ll post the recipe in its original configuration.
Peanut Butter Cup Cheesecake
courtesy Taste of Home Magazine
1 1/4 c. graham cracker crumbs
1/4 c. crushed cream-filled chocolate sandwich cookies
1/4 c. sugar
6 tbsp. butter, melted
3/4 c. full-fat name brand creamy peanut butter
3 packages (8 oz. each) cream cheese, softened
1 c. (8 oz) sour cream
1 c. sugar
3 eggs, lightly beaten
1 1/2 tsp. vanilla extract
1 c. hot fudge ice cream topping, divided
6 full-size peanut butter cups, cut into small wedges
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1 inch up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350 degrees for 7-9 minutes or until set. Cool on a wire rack. In microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed until just combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour reamining filling over peanut butter layer. In a microwave-safe bowl, heat 1/4 c. 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.
Place pan on a baking sheet. Bake at 350 degrees 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. Remove sides of pan, and cut into 12 or 14 slices.