PEANUT-BUTTER CUP CHEESECAKE
MAKES 8 SERVINGS.
CRUST---
3/4 cup creamy peanut butter
1/4 cup finely crushed chocolate sandwich cookie crumbs
6 tbs butter, melted
1/4 cup sugar
1 1/2 cups graham cracker crumbs
CHEESECAKE---
Peanut butter cups, cut into halves
3 eggs, beaten
1 cup sour cream
Three 8 oz pkgs cream cheese
1 cup hot fudge ice cream topping
1 1/2 tsp vanilla
1 cup sugar
PREPARE CRUST---Heat oven to 350 degrees. Brush springform pan with butter. In bowl, mix all crumbs, sugar and 6 tbs butter. Press onto bottom and 1" up side of pan. Bake 10 min. or until crust has set. Cool completely. In bowl, microwave peanut butter on high 30 seconds or until melted. Brush onto bottom crust. PREPARE CHEESECAKE---In bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Beat in eggs until combined. Remove 1 cup batter, set aside. Pour remaining batter into crust. In bowl, microwave 1/4 cup fudge topping on high 30 seconds or until pourable, fold into reserved batter. Pour chocolate filling over batter in pan, swirl. PLACE pan inside a roasting pan in oven. Fill roasting pan with boiling water to come halfway up side of pan. Bake until set around edges but slightly wobbly in center 55 min. Turn oven off. Remove pan from water bath. Return cake to oven, let cool inside with door slightly opened. In bowl, microwave remaining fudge topping on high 30 seconds or until pourable. Spread over top of cake, let cool. Garnish with peanut butter cups. Refrigerate until chilled. TO SERVE---remove side of pan...
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