Peanut Butter Cup Cheesecake From Kaitlin Young

Title:
Peanut Butter Cup Cheesecake From Kaitlin Young

Yield:
12 Servings

Categories:
Cheesecake




Ingredients:





     1    9 oz pkg chocolate cooky


          -wafers


     4 tb Butter, melted


     4    8 oz pks soft creamcheese


     1 c  Sugar


     4    Eggs


     3 tb Flour


   1/3 c  Milk


 1 1/2 ts Vanilla


     6    1.8 oz pkgs peanut butter


          -cups (2/pkg) chopped


     1 c  Heavy cream, whipped






 1.  Preheat oven to 425F. 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 the sides of a 9" spring-


 form pan. Set aside.


 


 2.  In a large bowl, beat together cream cheese and sugar with an


 electric mixer on medium speed until light, fluffy and smooth 2-3 min.


 Beat in eggs, one at a 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 on bottom


 of chocolate crust. Carefully pour cheesecake mixture over all; spread


 evenly.


 


 4.  Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50


 minutes longer, or until edges are set and cake jiggles only slightly


 in center.


 


 5.  Let cheesecake cool at room temperature, then refrigerate until


 well chilled, about 6 hours or overnight. Run a knife around the pan


 edge to loosen cake, and remove. Shortly before serving garnish with


 whipped cream and sprinkle two remaining packages chopped peanut


 butter cups on top.


 


 Source:  365 Great Chocolate Dessert Recipes by Natalie Haughton


 


 Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip