Peanut Butter Cup Cheesecake

Yes, this recipe is absolutely as good as it sounds! I made this for Christmas dessert in 2005 when I was hosting my husband's family for Christmas dinner. I was in charge of everything and made a huge dinner of barbecue brisket and for dessert, this! (This dessert even made my cheesecake hating sister-in-law give it a try!)


Peanut Butter Cup Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup crushed Oreos
6 tablespoons butter, melted
3/4 cup Creamy Peanut Butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

In a 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 the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave-safe bowl, 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.

Place pan on a 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. Remove sides of pan. Refrigerate leftovers.

Yield: 12-14 servings.

This was one of those truly decadent desserts that everyone wanted to try. I had a lot of fun making this and got lots of compliments. When I told my husband which recipe I was sharing today, he said, "Yeah, that was really good!"