Peanut Butter Cup Cheesecake

Mmm Mmm Mmm. This is so good! I made this for a friend's birthday and it was a huge hit! And the two pieces leftover were still a hit in our house the next evening. This cheesecake uses lighter ingredients so it's not too guilty of a pleasure. It is extremely delicious and a fun, different take on cheesecake.

Start by making crumbs out of graham crackers. I used my food processor,



but you can use a rolling pin or your fist or whatever. Add the sugar and melted butter to the crumbs,



then stir well to combine. Press into the bottom of a greased 9" springform pan. (One way this recipe cuts down on calories is by using only a bottom crust. It gets nice and crunchy, and you won't miss having a "side" crust!)



Place the springform pan on a baking sheet, then bake for 10 minutes.



Cool on a wire rack. Next, place the peanut butter in a small microwave-safe bowl and heat for about 30 seconds on high or until softened and "mixable." Stir it up good, then pour it over the crust



and spread it to about 1/2 inch short of the edge.



Now, for the filling! Beat the cream cheese, sour cream and sugar



until smooth. Add the eggs



and beat on low until just combined, then add the vanilla.



Pour 1 cup of this mixture into a small bowl and set aside.



Pour the remaining filling over the peanut butter layer in the crust.



Next, heat up 1/4 cup of the hot fudge in the microwave for about 30 seconds until thin, then fold it into the reserved cream cheese mixture.



Pour this chocolate layer slowly over the cream cheese layer,



then cut in with a knife to swirl. To do this, I make long cuts in one direction, then turn the pan half way and make additional cuts the other direction.



Put the springform pan back on the baking sheet and bake for 50-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen the cheesecake,



and then remove the outer ring to let the cake cool for one more hour.



Heat up the other 1/2 cup of fudge topping in the microwave, then spread over the top of the cheesecake.



Cut the peanut butter cups in fourths,



and decorate the top of the cheesecake with the candy pieces.



Refrigerate the cake overnight before serving, and store any leftovers in the fridge.

Get more yummy ideas at the Ultimate Recipe Swap, Cooking Thursday, Foodie Friday, Food on Friday, Food on Fridays, Would you like Chocolate with that?

Peanut Butter Cup Cheesecake

Crust:
3/4 cup graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. butter, melted
3/4 cup creamy peanut butter

Filling:
3 pkgs. (8 oz. each) reduced fat cream cheese
1 cup reduced fat sour cream
3/4 cup sugar
2 eggs
1 1/2 tsp. vanilla
3/4 cup hot fudge ice cream topping, divided
4 peanut butter cups, cut into fourths

Combine the graham cracker crumbs, sugar and butter in a small bowl and mix with a fork. Press onto the bottom of a greased 9" springform pan. Place pan on a baking sheet, and bake at 350 for 10 minutes. Cool on a wire rack.

Heat peanut butter for 30 seconds in the microwave or until softened. Stir well, then pour over crust. Spread to within a half inch of the edges.

In a large mixing bowl, beat the cream cheese, sour cream and sugar until smooth. Add the eggs and beat on low just until combined. Stir in the vanilla. Pour 1 cup of this mixture into a small bowl. Pour the remaining filling over the peanut butter layer.

Heat 1/4 cup of the fudge sauce in the microwave until thin, about 30 seconds. Fold the fudge sauce into the reserved filling mixture, then carefully pour over the filling. Cut through with a knife to create swirls.

Place springform pan on the baking sheet and bake for 50-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cake, then remove the pan edges and cool the cake for an hour.

Heat the remaining fudge topping for 30 seconds; spread over the cheesecake. Garnish with the peanut butter cups. Refrigerate overnight before serving.
Serves 16.