Peanut Butter Cup Cheesecake Squares

Name: Peanut Butter Cup Cheesecake Squares
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16
Cuisine: American
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

By Dana Ramsey
@DRamsey

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

Rating:

★★★★★ 3 votes5

Comments:

26 Comments

Serves:

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

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

How to Make Peanut Butter Cup Cheesecake Squares

Step-by-Step

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.
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).
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.
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.
Bake at 350° for 50 to 60 minutes or until the center is almost set. Cool for an hour on a wire rack.
Microwave the remaining hot fudge topping and spread over the cheesecake and garnish with your peanut butter cup wedges. Refrigerate over night. Enjoy.l