I have a confession. I didn't make this cheesecake yesterday, or even this past week. I made it a few years ago. The reason that I am posting it today is because yesterday was Pi day (3-14). Social networks and blogosphere alike were abuzz with happy Pi-related revelry. So all day I was assaulted with a nagging desire for pie or cake (which I like better than pie). Or cheesecake, which is kind of like cakepie in my mind, because it has a crust and a semi-solid filling. I would try to attempt to do something productive and my stomach would pipe up, "Hey, shouldn't you be making nummies?" "No," I'd tell it. "I'm teaching my child to read." "BUT I WANT CAKEPIE NOM NOM!" "NO! Eat a banana for crying out loud." Later..."Caaaaaaaaake. Pieeeeeeee. Waaaaaaaaaaaant." "Stop it, I'm making a delicious pasta dinner which you will enjoy with nutritious salad." "With sprinkles?!" "No, with Parmesan." "BOO! WANT CAKEPIE!" I could go on. I'd have clean downed a Funfetti monstrosity if one was before me. I wish I could say it's all good this morning. But even just having had a big bowl of mini wheats, I'm sorta hankering for some cake. Or pie. Or cakepie. I'll probably have to settle for looking at these pictures.
This recipe doesn't need much of an explanation. It is dramatic to present and absolutely loaded with calories. And if you like peanut butter cups, there's pretty much no greater indulgence.
Peanut Butter Cup Cheesecake via Taste of Home
Ingredients for crust:
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup crushed cream-filled chocolate sandwich cookies
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 3 eggs, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping, divided
- mini peanut butter cups, cut into small wedges
- In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
- Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
- In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
- In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
- Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.