Peanut Butter Cup Cheesecake
Peanut Butter Cup Cheesecake Crust: 1 (9 ounce) package chocolate sandwich cookies, crushed 4 tablespoon melted butter Preheat oven to 425 degrees. Combine crumbs and butter and press into the bottom and halfway up the side of a 9 inch spring form pan and set aside. Filling: 4 (8 ounce) packages of cream cheese, softened 4 eggs at room temperature 1 cup granulated sugar 3 tablespoon flour 1/3 cup milk 1 and 1/2 teaspoon vanilla 8 peanut butter cups, chopped into pieces Garnish: 1 cups heavy cream, whipped 2 peanut butter cups, chopped With electric mixer on medium speed, mix the cream cheese and sugar until well blended. Beat in the eggs, one at a time until well blended. Add the flour, milk and vanilla and blend well for 3 to 4 minutes. Sprinkle the chopped peanut butter cups onto the crust and carefully pour the cream cheese mixture over top, spreading evenly. Bake for 15 minutes at 425 degrees and then reduce the temperature to 250 degrees and bake 40-50 minutes longer or until it is almost set. Remove the cheesecake from the oven and with a sharp knife, loosen the cake from the pan edges but don't remove the rim. Allow the cake to cool to room temperature and then refrigerate at least 4-6 hours. Before serving, remove the rim and garnish with whipped cream and the remainder of the chopped peanut butter cups. Serves 16.
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