Wednesday, February 9, 2011

Peanut Butter Cup Cheesecake

First things first... IF YOU ARE PLANNING ON MAKING THIS CHEESECAKE AND SERVING IT TONIGHT YOU CAN'T!!!! Cheesecake has to set in the fridge overnight.

As you know I'm on a diet so I have been searching for a good excuse to make something delicious to share! A few weeks ago was my friend Taylor's Birthday and I jumped at the chance to make him a birthday dessert. He asked for "cheese cake or pumpkin pie is good stuff or peanut butter cake." So... a peanut butter cup cheese cake seemed perfect! I found this fabulous recipe on

Tools Needed:
The Usual
Baking sheet
Springform pan
Cooking spray

1 1/4 Cups graham cracker crumbs
1/4 Cup sugar
1/4 Cup crushed Oreo cookies
6 Tablespoons butter, melted
3/4 Cup creamy peanut butter
3 Packages (8 ounces) cream cheese, softenend
1 Cup sugar
1 Cup (8 ounces) sour cream
1 1/2 Teaspoons vanilla extract (Bet you wish you had those odd size measuring spoons!)
3 Eggs, lightly beaten
1 Cup hot fudge ice cream topping
6 Peanut butter cups

12 - 14 servings

In a large bowl, combine the graham cracker crumbs, sugar, cookie crumbs and butter. Press in to the bottom and 1 inch 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. Let Cool.

In a 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 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 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. Swirl toppings... hopefully you can do a better job than I did. 

Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Sometimes it is difficult to tell if your cheesecake is set... click here to see a few tips on how to tell if your cheesecake is 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. Chop peanut butter cups into 4ths and garnish the cheesecake. Refrigerate overnight and refrigerate leftovers.

Look at that crust! Nom Nom Nom! Enjoy!


  1. Wow. I would be left eating this by myself, but this looks amazing!

  2. It's really tasty and interesting.
    Great! Review