Ingrédients pour Peanut Butter Cup Cheesecake
- Graham Cracker Crumbs
- Oreo Cookies
- ½ cup granulated sugar (divided; ½ cup for crust, ½ cup for filling)
- 6 tablespoons (3 ounces) unsalted butter, melted
- Creamy Peanut Butter
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Chocolate Fudge Topping
- Mini peanut butter cups, for garnish
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Comment préparer Peanut Butter Cup Cheesecake
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup chocolate cookie crumbs, ½ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom and 1 inch up the sides of the prepared pan.
- Bake for 7-9 minutes, or until lightly golden. Cool completely on a wire rack.
- In a microwave-safe bowl, heat ½ cup creamy peanut butter on high for 30 seconds, or until softened. Spread evenly over the cooled crust, leaving a 1-inch border.
- In a large bowl, beat 16 ounces cream cheese (softened), 1 cup granulated sugar, and 1 cup sour cream until smooth and creamy.
- Add 3 large eggs one at a time, beating on low speed after each addition, just until combined. Stir in 1 teaspoon vanilla extract.
- Pour 1 cup of the cream cheese mixture into a separate bowl. Set aside.
- Pour the remaining cream cheese mixture over the peanut butter layer in the crust.
- In a microwave-safe bowl, heat ¼ cup hot fudge topping on high for 30 seconds, or until melted and thin. Gently fold into the reserved cream cheese mixture.
- Spoon the fudge-swirled cream cheese mixture over the cheesecake filling. Use a knife to swirl gently, creating a marbled effect. Be careful not to disturb the peanut butter layer or crust.
- Bake for 55-65 minutes, or until the center is almost set. A slight wobble is okay.
- Cool in the oven with the door slightly ajar for 10 minutes. Then, cool completely on a wire rack for at least 1 hour.
- Carefully run a knife around the edge of the pan to loosen the cheesecake. Refrigerate overnight.
- Before serving, remove the sides of the springform pan. Microwave the remaining hot fudge topping for 30 seconds, or until warmed. Spread over the cheesecake.
- Garnish with mini peanut butter cups and serve.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
193g
Fat
113g
Carbs
21g
