Cuisine: American
Serves: 9 inch cheesecake
  • 1 ¼ C chocolate graham crackers
  • 1 Tbsp sugar
  • 6 Tbsp unsalted butter, melted
  • Preheat the oven to 375
  • 2 lbs Cream cheese softened
  • 1 C sugar
  • 1 C peanut butter
  • 1 tsp vanilla
  • 2 whole large eggs (at room temp)
  • 1 large egg yolks (at room temp)
  • 1 C chopped peanut butter cups
  • Hot Fudge
  1. peanut butter cup cheesecake
  1. mix all the crust ingredients and toss lightly with fork until well blended.
  2. Press firmly into the bottom of a 10 inch spring form pan. (9 inch)
  3. Bake on the bottom rack until crisp and golden, abut 12 min.
  4. Let cool.
  5. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
  1. Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
  2. And the peanut butter and, mix until incorporated
  3. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.
  4. Lightly whisk the eggs and yolks together and add to cream cheese mixture
  5. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.
  6. Pour the filling over crust, and sprinkle with chopped peanut butter cups
  7. bake on the center rack about 1 hour +.
  8. how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.
  9. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.
  10. The next day pour the hot fudge over the top, and some more chopped peanut butter cups

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