Peanut Butter Cup Cheesecake Pie
This week I baked you a Peanut Butter Cup Cheesecake Pie. Watch the video showing you how to make this Peanut Butter Cup Cheesecake Pie, then scroll to the bottom of this post and print out the recipe so you can make it at home!
It’s been a long time since I’ve whipped up one of these bad boys! Finally returning to my baking roots, I made a spin-off of my Twix Bar Cheesecake Pie, which has stayed unchanged since 2011.
Ingredients
FILLING:
Directions
Editor's Note
It’s been a long time since I’ve whipped up one of these bad boys! Finally returning to my baking roots, I made a spin-off of my Twix Bar Cheesecake Pie, which has stayed unchanged since 2011.
Ingredients
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup Oreo cookie crumbs
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 3 large Eggland's Best eggs, lightly beaten
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Directions
- In a large 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 cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer.
- In a microwave, 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.
- Return pan to 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. Refrigerate leftovers.
Editor's Note
- Reduced-fat peanut butter is not recommended for this recipe.
