Jefferson County Recipe of the Day: Peanut Butter Cup Cheesecake

Sweet, Creamy, and Absolutely Delicious!

Peanut Butter Cup Cheesecake


1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup crushed cream-filled chocolate sandwich cookies
6 tablespoons butter, melted
3/4 cup creamy peanut butter

3 – 8 oz. packages cream cheese, softened
1 cup sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges


~In a large 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 to 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 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; cut through with a knife to swirl.

~Return pan to baking sheet. Bake at 350° for 55 to 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.

~Refrigerate leftovers.

~Makes 14 servings.

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