Peanut Butter Cup Cheesecake
photo by Belgarion66
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
-
Peanut Butter Sauce
- 1.23 ml vanilla
- 236.59 ml light cream
- 118.29 ml light Karo syrup
- 118.29 ml granulated sugar
- 59.16 ml butter
- 236.59 ml creamy peanut butter
-
Cheesecake Crust
- 29.58 ml granulated sugar
- 59.16 ml butter
- 295.73 ml reduced-fat graham cracker crumbs
-
Cheescake Filling
- 29.58 ml cornstarch
- 59.14 ml granulated brown sugar, packed
- 236.59 ml granulated sugar
- 4 large eggs
- 236.59 ml semi-sweet chocolate chips, divided in half
- 118.29 ml low-fat evaporated milk
- 3 (680.38 g) package Philadelphia Cream Cheese, at room temp
directions
-
Peanut Butter Sauce:
- Combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
- Transfer to a mixing bowl and let the mixture cool completely.
- Add the peanut butter and stir until a creamy smooth texture has been achieved.
-
Cheesecake Crust:
- Melt the butter.
- Combine all 3 ingredients until thoroughly combined.
- Press onto the bottom of a prepared (I use a non-stick baking spray) 9 inch spring-form pan.
- Spread 1/2 cup of the chocolate chips on top of the crust.
-
Cheesecake Filling:
- Preheat the oven to 350°F.
- Put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds. Stir and continue heating in 15 second intervals until all of the chips have melted. Put aside to cool.
- Beat the room temperature cream cheese, brown sugar and sugar until smooth (I use a stand mixer).
- Add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
- Remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
- Pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
- Spoon the chocolate mixture onto the top of the cheesecake and swirl.
- Bake for 60 minutes or until the edge is set but the center still moves. Cool completely on a wire rack, then refrigerate in spring-form pan overnight.
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RECIPE SUBMITTED BY
Belgarion66
Cumberland, Rhode Island