Peanut Butter Cup Cheesecake Squares

Dana Ramsey

By
@DRamsey

I love peanut butter and I love cheesecake . . . a marriage made in heaven! Yum!


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Comments:

Serves:

16

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 1/2 c
graham crackers, crushed
1/3 c
butter, melted
4 Tbsp
sugar
1 1/2 c
peanut butter, creamy melted
4
8 oz. cream cheese softened
1-1/2 c
sugar
4
eggs
1 1/2 tsp
vanilla
1/2 - 1 c
hot fudge topping, melted
16
mini peanut butter cups cut into wedges

Directions Step-By-Step

1
In a medium bowl combine the graham cracker crumbs, sugar and the melted butter. Press into a regular size cake pan. Sorry I didn't measure my pan. I think it is 13 x 11. Place the baking pan on a cookie sheet and bake for 10 minutes at 350°. Cool on a wire rack.
2
In the meantime put your peanut butter in a microwave safe bowl, heat the peanut butter for 30 seconds until softened. Spread the peanut butter over the crust but not to the edges (1/2 to 1 inch).
3
In a large bowl or a standup mixer beat the cream cheese and sugar beat until smooth. Mix in your eggs and then add the vanilla. Pour over the crust and melted peanut butter.
4
Microwave 1/4 cup to 1/2 cup of your hot fudge topping and drizzle over the cheese mixture. Take a knife and swirl through the mixture.
5
Bake at 350° for 50 to 60 minutes or until the center is almost set. Cool for an hour on a wire rack.
6
Microwave the remaining hot fudge topping and spread over the cheesecake and garnish with your peanut butter cup wedges. Refrigerate over night. Enjoy.l

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American