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    You are in: Home / Recipes / Peanut Butter Cup Cheesecake Recipe
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    Peanut Butter Cup Cheesecake

    Peanut Butter Cup Cheesecake. Photo by blondica05

    1/12 Photos of Peanut Butter Cup Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    20 mins

    1 hr 5 mins

    Lvs2Cook's Note:

    As soon as I saw this on the cover of Taste of Home, I knew I had to make it. It is fabulous! It is best if made the day before serving.

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    Units: US | Metric



    • 3 (8 ounce) packages cream cheese, softened
    • 1 cup sugar
    • 1 cup sour cream
    • 3 eggs, lightly beaten
    • 1 1/2 teaspoons vanilla
    • 1 cup chocolate fudge topping, divided
    • 6 peanut butter cups, cut into small wedges


    1. 1
      In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan.
    2. 2
      Bake at 350º for 7-9 minutes. Cool on a wire rack.
    3. 3
      In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges.
    4. 4
      In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.
    5. 5
      In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust.
    6. 6
      Bake at 350º for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.
    7. 7
      Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups.
    8. 8
      Refrigerate overnight. Remove sides of pan and serve.

    Ratings & Reviews:

    • on November 21, 2010


    • on December 26, 2009


      Yum!!! Delicious! I used reduced fat cream cheese and fat free sour cream to try to cut back on the calories just a little. It was still spectacular, and looked so festive too! Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2009


      OMG! A co-worker made this for our holiday party, and it is the best cheesecake I have every had! I LOVE peanut butter and chocolate of course, and am usually not a huge cheesecake fan. This, however, is sooooo good that I didn't even wait for her to send me the recipe. I immediately logged on and found it myself. Yum, yum, yum!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)


    Nutritional Facts for Peanut Butter Cup Cheesecake

    Serving Size: 1 (193 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 734.2
    Calories from Fat 440
    Total Fat 48.9 g
    Saturated Fat 22.6 g
    Cholesterol 135.8 mg
    Sodium 566.9 mg
    Total Carbohydrate 64.4 g
    Dietary Fiber 2.8 g
    Sugars 48.4 g
    Protein 13.7 g

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