peanut butter cup cheesecake squares

(3 ratings)
Recipe by
Dana Ramsey
Somewhere in, PA

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

(3 ratings)
yield 16 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For peanut butter cup cheesecake squares

  • 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

  • 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

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