Wednesday Recipes: Holiday Favorites--Reese's Peanut Butter Cups Cheesecake

Dear Readers, if you've downloaded my cookbook in the past, this recipe is in there. However, when making it again for the Women's Christmas Potluck at my church, I found a flaw in that version. So, this is a correction--and I received a request to post it again!

I must admit this is one of our family and friends' favorite. I hope you enjoy!

God bless you and keep you. Blessings, Christina

PS. What is your favorite Christmas dessert?

Peanut Butter Cup Cheesecake

Ingredients:

1-1/4 cups graham cracker crumbs                                                    

¼ cup sugar

¼ cup crushed cream-filled chocolate sandwich cookies                 

6 T. butter, melted

¾ cup creamy peanut butter                                                              

3 packages (8 oz. each) cream cheese, softened                               

1 cup sugar

1 cup (8 oz.) sour cream                                                                  

1-1/2 t. vanilla extract

6 peanut butter cups, cut into small wedges                                       

3 eggs, lightly beaten

1 cup hot fudge ice cream topping, divided (best to buy a jar so you can easily scoop out rather than a squeeze bottle)

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 degrees 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 into a bowl; set aside. Pour remaining filling over peanut butter layer.

In a microwave, heat ¼ cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Spoon on top of regular cheesecake layer. (There was an extra cooling period in the cookbook that is not necessary).

Bake at 350 degrees 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. (If you're going to take the cheesecake somewhere--for example, a Christmas party--leave it in the pan until you get where it going. Doing so protects it).

Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut buttercups. Refrigerate overnight. Refrigerate leftovers. Yield: 12-14 servings.

Have a wonderful week!