Peanut Butter Cup Cheesecake

Ingredients:

Crust:

  • 1/4 cup finely chopped peanuts
  • 2 cups graham cracker crumbs
  • 2 tsbp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 butter, melted

Filling:

  • 4 packages cream cheese
  • 1 1/2 cups granulated sugar
  • 3 tsbp all-purpose flour
  • 5 eggs, large
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tsp lemon juice
  • 1 bag Mini Peanut Butter Cups, cut in quarters

Topping:

  • 1 can Whipped Cream or you can make your own.
  • 2 cups milk chocolate chips
  • 1 tbsp vegetable shortening
  • 1 package regular size Peanut Butter Cups (3 or 4/pack), cut in half

Directions:

* Preheat the oven to 325° F.  You will need a 9″ Springform Pan.

Making the Crust:

  1. In a medium bowl, combine the peanuts, graham cracker crumbs, sugar and cinnamon. Add the melted butter and stir until incorporated.
  2. Press the crust into the bottom of a 9″springform pan.  
  3. Bake for 10-12 minutes @ 325 degrees F.
  4. Remove from over and set aside while you prepare the cheesecake batter.

Cheesecake Filling:

  1. Cream together the first 3 ingredients (cream cheese, sugar & flour) until it’s fluffy with little or no lumps. (* To avoid having a lumpy batter, make sure that the cream cheese, sour cream and eggs are all room temperature before beginning).
  2. Add the eggs, one at a time – mixing well after each addition.
  3. Add the sour cream, vanilla and lemon juice, mixing well. Make sure to scrape down the sides of the bowl so the batter is mixed evenly.
  4. Unwrap the mini peanut butter cups and cut them each into quarters.
  5. Add the peanut butter cups to the cheesecake batter, stirring gently until incorporated.
  6. Pour the batter on top of the crust in the springform pan and even it out with a spatula.
  7. Place the pan back in the oven and bake the cheesecake for 1 hour, 15 minutes @ 325° F.
  8. Remove the cheesecake from the oven, take a knife and gently run it along the sides of the pan. Open and close the springform pan.
  9. Turn the oven OFF and place the cheesecake back into the oven with the door left open, for 1 hour.
  10. When finished, place the cheesecake on a cooling rack (still in the pan) and let it cool completely before placing in the refrigerator.
  11. It needs to cool and firm up in the refrigerator over night or at least 8 hours.
  12. Cross your fingers that your cheesecake doesn’t crack through the middle. Sometimes this happens to me.

To Decorate:

  1. Gently open the springform pan and remove the cheesecake from the pan. Place it onto a pretty serving dish and set aside.
  2. Place the chocolate chips in a microwave, stirring every 30 seconds until melted (about 2-3 minutes). Add the shortening and stir it well until the chocolate is smooth and thinned down a bit.
  3. Pour the chocolate on top of the cake and let it drizzle down the sides. Use a flat metal spatula to spread the chocolate over the top of the cake.
  4. When the chocolate is dry, spray or scoop dollops of whipped cream around the outside of the cake.
  5. Cut the large peanut butter cups into halves and place them on top of the whipped cream.

Viola!  Now sit down and relax with a slice of cake!

I’ve made this cheesecake MANY times, and I like to decorate it different every time. 🙂

P.S. This cheesecake is also great with other variations of candy. You could use Oreo cookies instead of peanut butter cups, or chop up your favourite chocolate bars.

 Enjoy!

Crystal

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  16. Fancy Schmancy!! I love cheesecake factory’s coconut cream cheesecake. I wish I could make it at home. Mmmmm….. Your cheesecake looks awesome!

  17. Sheesh, I don’t even like cheesecake (or any cheese, really) but that first picture made me want to take a big ol’ bite. Yowza.

  18. Mmm, that looks delicious. I made my first cheesecake the other day. It was a Oreo Cookie one and for my 4 year wedding anniversary, and it was delicious! The base was a little crumbly, but still very tasty!

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