Peanut Butter Cup Cheesecake From Kaitlin Young

1 hours Prep: 30 minutes Cook: 1 hours

528 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

9	oz	chocolate wafers
4	tablespoons	butter	melted
32	ounces	cream cheese	soft
1	cup	sugar
4	large	eggs
3	tablespoons	flour, all-purpose
1/3	cup	milk
1 1/2	teaspoons	vanilla extract
6	pkgs	peanut butter cups	chopped
1	cup	heavy whipping cream	whipped

Directions

1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside.

2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition.

Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes.

3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly.

4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center.

5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.

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Nutrition Facts

Serving Size 156g

Amount per Serving

Calories 528 67% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 23.0g	116%
Trans Fat 0.0g
Cholesterol 180mg	60%
Sodium 408mg	17%
Total Carbohydrate 36.0g	12%
Dietary Fiber 1.0g	3%
Sugars 24.0g
Protein 10.0g	20%

Vitamin A	28%		Vitamin C	0%
Calcium	9%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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