Title: Peanut Butter Cup Cheesecake +++tmpj72b
Categories: Dessert Cheesecake
Yield: 12 Servings
| 1 | pk | 9 oz. chocolate water cookie |
| 4 | tb | Butter; melted |
| 4 | pk | 8 oz. packages cream cheese; |
| | | Softened |
| 3 | tb | Flour |
| 1 | c | Sugar |
| 1/3 | c | Milk |
| 4 | | Eggs |
| 1 1/2 | ts | Vanilla extract |
| 6 | pk | 1.8 oz. peanut butter cups |
| | | (2 per pkg.),chopped |
| 1 | c | Heavy cream, whipped |
1. Preheat oven to 425 degrees. In a food processor, grind cookies into
fine crumbs. Add melted butter and process until well mixed. Press crumb
mixture into bottom and two-thirds up sides of a 9-inch springform pan. 2.
In a large bowl, beat together cream cheese and sugar with an electric
mixer on medium speed until light, fluffy, and smooth, 2 to 3 minutes. Beat
in eggs, one at at time, beating well after each addition. Beat in flour,
milk, and vanilla. Beat until well blended and smooth, about 4 minutes. 3.
Sprinkle 4 packages of chopped peanut butter cups evenly over bottom of
chocolate crust. Carefully pour cheesecake mixture over all; spread evenly.
4. Bake 15 minutes.
Reduce oven temperature to 250 degrees and bake 40 to 50 minutes longer,
or until edges are set and cake jiggles only slightly in center. 5. Let
cheesecake cool to room temperature, then refrigerate until well chilled, 6
hours or overnight. Run a knife around edge of pan to loosen cake and
remove springform side of pan. Shortly before serving, garnish with whipped
cream and sprinkle remaining 2 packages chopped peanut butter cups on top.
Note: Cheesecake are difficult to ruin. And if the top of your cake does by
chance look like the Grand Canyon, simply cover it with whipped cream and
garnish with one of the ingredients (and in this case, chopped-up candy
bars), or nuts, that are used in the cake. From: Dottie Cross TMPJ72B
Reformatted for MM by CLM, HCPM52C