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Home > Recipes > Peanut Butter Cup Lover's Cheesecake

Peanut Butter Cup Lover's Cheesecake Recipe

Peanut Butter Cup Lover’s Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x REESE’S Peanut Butter Cups x Mini REESE’S Pieces x REESE’S Creamy Peanut Butter x
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Prep Time:
30 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 660 -
Calories from Fat 0 -
Total Fat 41g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • PEANUT BUTTER CRUMB CRUST (recipe follows)
  • 1-3/4 cups (about 11 to 12 standard) REESE'S Peanut Butter Cups
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1/3 cup dairy sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, melted
  • 1/2 cup REESE'S Creamy Peanut Butter
  • Sweetened whipped cream (optional)
  • Additional REESE'S Peanut Butter Cups (optional)

Directions

1. Heat oven to 400°F. Prepare PEANUT BUTTER CRUMB CRUST. Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces.

2. Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly.

Place 2 cups batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.

3. Bake 10 minutes. Without opening oven door, reduce temperature to 350°F. Bake additional 50 to 55 minutes or until center is almost set.

4. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate 6 to 8 hours or until thoroughly chilled. Just before serving, garnish with sweetened whipped cream and additional peanut butter cup pieces, if desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

PEANUT BUTTER CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar in medium bowl. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1 inch up sides of 9-inch springform pan.

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