Ingredients
Instructions
- Combine the cookie crumbs and butter. Press into a 9 inch springform pan that has been lined with parchment paper. Set aside.
- In a mixing bowl, beat the cream cheese and sugar. Add the peanut butter, egg, and vanilla and cream again. Set aside.
- In a small sauce pan melt the chocolate chips over medium heat. After they are melted and creamy, add the cream cheese and stir until creamy again. Whisk in the milk and vanilla. Crack the egg in a small bowl. Add a large spoonful of the hot chocolate mixture to the egg and whisk immediately. Then pour into the chocolate mixture in the pan and whisk again.
- Pour 2 cups of the chocolate mixture onto the cookie crust. Gently spoon the peanut butter mixture on top. Start placing spoonfuls on the outside edges first, then drop spoonfuls in the center. Carefully smooth out the peanut butter layer. Pour the rest of the chocolate batter on top. Bake at 300* for 55 minutes. Remove right away and place on a wire rack to cool. Place in the refrigerator to chill completely.
- In a small saucepan bring the whipping cream to a boil. Remove from the stove top and stir in the chocolate chips until melted. Pour on the top of the chilled cheesecake and smooth over the top. Let set. Top with Cool Whip and peanut butter cups before serving, if desired. Cut into 14 wedges.
Read more at http://insidebrucrewlife.com/2013/08/peanut-butter-cup-cheesecake/#M2yhYe2yWOHTXCVA.99
Peanut butter cup cheesecake? Say no more! When I saw this I knew I had to try it out. If you love peanut butter cups annnnnd cheesecake then this is for you. It starts with a cookie crust. I used the Nabisco famous wafers for the crust. You know, the ones in the yellow rectangle box? I am still trying to figure out why such a plain cookie is so expensive, hee hee. I have seen them at almost six dollars a box. Good thing they are delicious and make a fabulous crust! Then you pour on a crazy delicious chocolate that has cream cheese in it! Topped with a creamy peanut butter cheesecake layer and more chocolate on top. For serving, I gave it a chocolate drizzle and of course, a peanut butter cup! Be prepared for a marriage proposal if you top someone’s with a full size Reese’s!!! Thanks to Inside Brucrew Life for this yummy treat!!
Peanut Butter Cup Cheesecake Ingredients:
Directions:
- Stir together cookie crumbs and melted butter. Grease and line a 9 inch spring form pan with parchment paper. Press crust crumbs into the bottom and push with a measuring cup bottom to pack them in. Set aside.
- In a mixer, beat cream cheese and sugar. Add peanut butter, egg, and vanilla. Mix well. Put to the side and make the chocolate.
- In a small pot on med-low heat, melt the chocolate chips. Once melted, add the cream cheese and stir until well melted. Whisk in the milk. Add vanilla. Crack the eggs into a small bowl. Pour a little bit of the chocolate mix into the eggs and stir. Then add the eggs into the pan whisking so they don’t scramble!
- Scoop 2 cups of the chocolate mix on top of your crust. Chill in freezer 10 minutes to help it set. Carefully spread the peanut butter mixture on top of the chocolate. Spread slowly. and carefully-this is tricky so don’t worry if they get mixed a little but be as careful as you can. Spread the rest of the chocolate batter on top. Bake at 300 degrees for exactly 55 minutes. Remove and cool on rack. Place in fridge until chilled and ready to serve.
- To serve, melt chocolate chips and drizzle over each slice. Top with a peanut butter cup! Yum!
Adapted from Inside Brucrew Life
