Peanut Butter Cup Cheesecake
Peanut Butter Cup Cheesecake

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, peanut butter cup cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Peanut Butter Cup Cheesecake is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Peanut Butter Cup Cheesecake is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have peanut butter cup cheesecake using 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Peanut Butter Cup Cheesecake:
  1. Get CRUST
  2. Make ready 1 1/4 cup Graham Cracker Crust
  3. Take 1/4 cup Sugar
  4. Make ready 1/4 cup Crushed Ginger Bread Cookies
  5. Make ready 6 tbsp Melted Butter
  6. Prepare 3/4 cup Creamy Peanut Butter
  7. Prepare FILLING
  8. Get 3 packages Cream Cheese
  9. Take 1 cup Sugar
  10. Get 1 cup Sour Cream
  11. Prepare 1 1/2 tsp Vanilla
  12. Prepare 3 Eggs (lightly beaten)
  13. Get 1 cup Hot Fudge (Divided)
  14. Get 8 Mini Peanut Butter Cups Divided
Instructions to make Peanut Butter Cup Cheesecake:
  1. Preheat Oven to 350
  2. Combine Cracker crumbs, sugar, cookie crumbs and butter.
  3. Press onto bottom and 1 inch up the side of a 9 inch springform pan.
  4. Bake for 7 to 9 minutes. Cool.
  5. Microwave peanut butter for 30 seconds. Spread over crust.
  6. Beat cream cheese and sugar until smooth. Beat in sour cream and vanilla.
  7. Add in eggs and beat on low until just combined.
  8. Pour 1 cup into a bowl, set aside. Pour remaining filling over crust.
  9. Microwave, heat one half of the fudge until thin. Fold into reserved cream cheese mixture.
  10. Pour over filling, cut through with a knife to swirl.
  11. Bake for 55-66 minutes or until the center is set.
  12. Cool for 10 minutes. Run a knife around the edge of pan to loosen the pan. Cool 1 hour longer.
  13. Microwave remaining fudge until thin, spread over the top, Garnish with mini peanut butter cups.

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