Sunday, October 16, 2011

Peanut Butter Cup Cheesecake

This was an experimental recipe. I haven't cut into it yet, but I did lick the bowl (raw eggs and all!) and it was pretty damn tasty.

Peanut Butter Cup Cheesecake (cobbled together from various sources and my own mind)

3 8-oz blocks cream cheese, softened
1 cup sugar
1/2 cup sour cream
1/2 cup smooth peanut butter
1 1/2 teaspoons vanilla extract
3 beaten eggs

For the crust:
1 1/2 cups chocolate graham cracker crumbs
6 tablespoons melted butter
1/4 cup sugar

Process the chocolate graham crackers until crumbly. Mix with the sugar and melted butter and press into a 9 " spring form pan. Bake in a 350 F oven for about 6 minutes.

For the cheesecake, combine the softened cream cheese and sugar until smooth. Mix in the sour cream and peanut butter, mixing well to combine. Add the vanilla and eggs and beat again. Pour the batter into the crust and bake in a water bath for 55-65 minutes.

I topped mine with 1/2 cup hot fudge ice cream topping and some crushed peanuts.

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