Peanut Butter Cup Cheesecake
Incredibly decadent peanut butter cheesecake loaded with peanut butter cups, topped with even more peanut butter cups, chocolate ganache and peanut butter. Complete with a nutter butter crust!
- 1 1/2 cup Nutter Butter cookie crumbs
- 4 tablespoons butter (melted)
- 32 Ounces cream cheese (softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/2 cup peanut butter
- 3 eggs
- 20 mini peanut butter cups (quartered)
- 1/3 cup peanut butter (melted)
- 20 mini peanut butter cups
- 1/2 cup chocolate chips
- 1/3 cup whole milk
|Preheat oven to 325 |
In a food processor, pulse together cookies until they are fine crumbs. Add in melted butter and pulse again until well combined. Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan. Bake 8 min.
|Beat together cream cheese, peanut butter, sugar and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended. |
Pour half of the batter into the cooked crust and sprinkle with 1/2 of the chopped peanut butter cups. cover with remaining batter. Bake for 55-65 minutes or until is is set on the edges but still wiggles slightly when shaken gently. Sprinkle remaining peanut butter cups over cheesecake.
Let cool before adding topping.
|Melt peanut butter and drizzle over cheesecake. |
Ganache - Heat milk in the microwave for about 1 minute then add chocolate chips and just let it sit for 2 minutes. Stir until melted and smooth. Drizzle over cheesecake.
Store covered cheesecake in the refrigerator.
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