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Peanut Butter Cup Cheesecake (Kaitlin Young)

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Chocolate / Desserts

1    9 oz pkg chocolate cooky, wafers
4  tablespoons  Butter, melted
4    8 oz pks soft creamcheese
1  cup  Sugar
4    Eggs
3  tablespoons  Flour
1/3  cup  Milk
1 1/2  teaspoons  Vanilla
6    1.8 oz pkgs peanut butter, cups (2/pkg) chopped
1  cup  Heavy cream, whipped

1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton

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