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Peanut Butter Cup Cheesecake

 

36

Yield

10

servings

Prep

35

min

Cook

70

min

Ready

140

min

Trans-fat Free
 

Ingredients

crust
1 cup chocolate wafer or graham crumbs
*
2 ½ ounces peanuts, unsalted
roasted, coarsely chopped
*
¼ cup butter
,
2 tablespoons brown sugar, light
firmly packed
1 pinch salt
*
filling
24 ounces cream cheese
room temp.
1 ½ cups brown sugar, light
firmly packed
*
½ cup peanut butter
creamy, do not use freshlyground
1 teaspoon vanilla extract
4 large eggs
large
¼ cup heavy whipping cream
10 ounces peanut butter cups
cut into 3/4inch pieces
*
topping
2 cups sour cream
¼ cup sugar
1 teaspoon vanilla extract

Directions

FOR CRUST:

Position rack in center of oven and preheat to 350℉ (180℃).

Butter 9-inch-diameter springform pan with 2¾ inch-high sides.

Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined.

Press mixture evenly onto bottom and ½-inch up sides of pan.

Bake until crust is set, about 8 minutes.

Cool in pan on rack.

Reduce oven temperature to 325℉ (160℃).

FOR FILLING:

Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth.

Add peanut butter and vanilla extract and beat just until blended.

Add eggs, 1 at a time, beating just until blended after each addition.

Add whipping cream and beat until smooth.

Stir in peanut butter cup pieces.

Pour filling into crust.

Bake until sides of cake are set but center still moves slightly, about 55 minutes.

Cool cake in pan on rack 10 minutes.

FOR TOPPING:

Blend sour cream, sugar and vanilla extract in medium bowl.

Carefully spoon topping over cheesecake.

Return cheesecake to oven and bake 5 minutes.

Cool cheesecake in pan on rack.

Run small sharp knife around edge of cheesecake to loosen.

Cover and refrigerate overnight.

(Can be prepared 3 days ahead and kept refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 53882% of calories from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 28g 138%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 354mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 25g
Vitamin A 31% Vitamin C 1%
Calcium 13% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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