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Peanut Butter Cup Cheesecake


  • 1 pkg. 11 oz. Nilla Chocolate wafer cookies, crushed finely
  • 1/3 cup peanut butter
  • 5 Tbsp butter, melted
  • 4 Tbsp brown sugar
  • 6 pkgs. 1.8 oz. Peanut Butter Cups (12) cut in quarters
  • 4 8-oz. pkgs cream cheese, room temperature
  • 1 cup white sugar
  • 4 large eggs at room temperature
  • 3 Tbsp flour
  • 1/3 cup milk at room temperature
  • 1 1/2 tsp vanilla
  • 4 pkgs of Peanut Butter Cups (8), or more, cut into quarters, for garnish
  • 1 cup heavy cream
  • 1 Tbsp sugar
  • 1 Tbsp vanilla


With a large serving fork mix crumbs and brown sugar together; add melted butter and peanut butter and mix well. Spray pan with vegetable spray and press mixture into bottom and 2/3 up sides of 9" springform pan using your large serving spoon to press the mixture firmly; sprinkle Peanut Butter Cup pieces over the chocolate crust. Put in freezer while doing filling. Preheat oven to 425F. Put water bath on bottom rack of oven (its an 8x14x3 pan filled 2-3" with water); put other rack in the middle of the oven for the cheesecake. It should not crack. In a large bowl beat together cream cheese and sugar with electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in eggs one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended. Take crust out of freezer and carefully pour batter over all; spread evenly. Bake 15 minutes on 425F oven; reduce oven temperature to 250F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. Cool cheesecake for 10 minutes, then put pieces of Peanut Butter Cups on top, wait a minute to melt, then use knife to squish it. Let cheesecake cool to room temperature, then refrigerate until chilled. To slice cheesecake easier, put cake slicer in a tall glass filled with hot water, the heat and water makes it slice like butter. When serving, put a dollop of whip cream on cheesecake slice.

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