Post by JJ Judkins on Aug 26, 2012 18:59:57 GMT -6
Potluck-peanut butter cup cheesecake
I said 1'd bring dessert to a holiday party and tried this recipe. I'm sure
you'll agree it tastes as luscious as it looks!
Dawn Lowenstein• Hatboro, Pennsylvania
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
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
In a large bowl, combine cracker crumbs, sugar, cookie crumbs and butter.
Press onto the bottom and 1 in. up the sides of a greased 9-in. spring spring form
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 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 55-65 minutes or until center
is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife
around edge of the 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.
EDITOR'S NOTE: Reduced-fat or generic brands of peanut butter are not
recommended for this recipe.
It is recommended to cool a cheesecake for 10 minutes, then carefully run a
knife between the cheesecake and pan to loosen it from the sides. If it's
not loosened at this point, part of the cheesecake may stick to the sides,
causing the cheesecake to crack as it cools further.
taste of home Church Supper desserts
I said 1'd bring dessert to a holiday party and tried this recipe. I'm sure
you'll agree it tastes as luscious as it looks!
Dawn Lowenstein• Hatboro, Pennsylvania
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
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
In a large bowl, combine cracker crumbs, sugar, cookie crumbs and butter.
Press onto the bottom and 1 in. up the sides of a greased 9-in. spring spring form
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 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 55-65 minutes or until center
is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife
around edge of the 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.
EDITOR'S NOTE: Reduced-fat or generic brands of peanut butter are not
recommended for this recipe.
It is recommended to cool a cheesecake for 10 minutes, then carefully run a
knife between the cheesecake and pan to loosen it from the sides. If it's
not loosened at this point, part of the cheesecake may stick to the sides,
causing the cheesecake to crack as it cools further.
taste of home Church Supper desserts