Sunday, April 3, 2011
This yummy dessert is from a church friend. She made if for a church social, and everyone loved it! Thanks for sharing the recipe, Sue!
Peanut Butter Fudge Cheesecake
1⅓ cups graham cracker crumbs
⅓ cup crushed oreos
¼ cup sugar
7 Tablespoons butter, melted
¾ cup creamy peanut butter
3 - 8oz. cream cheese, softened
1 cup sugar
8 oz. sour cream
1½ teaspoons vanilla
1 cup hot fudge topping (divided - ¼ cup & ¾ cup)
Reese's peanut butter cups or ice cream topping (garnish)
Preheat oven to 350 degrees.
Mix crumbs, sugar, & melted butter. Press into bottom and up sides of a greased 9" springform pan. Bake at 350 degrees for 4 minutes. Cool.
Microwave peanut butter for 30 seconds, and spread on crust.
Mix cream cheese, sugar, & sour cream until smooth. Add eggs. Stir in vanilla. Reserve 1 cup of the filling. Pour the remaining filling into crust. Heat ¼ cup of the fudge topping for 20 seconds in the microwave. Fold hot fudge into the reserved filling. Pour this over the filling in the pan. Cut through layers of fillings with a knife to make swirls.
Place pan on a cookie sheet, and bake at 350 degrees for about 55 minutes or until center is almost set. Cool 10 minutes. Run a knife around the edges. Cool 1 hour.
Microwave remaining ¾ cup fudge topping for 30 seconds. Spread hot fudge on top. Garnish with peanut butter cups or Reese’s ice cream topping. Serves 12 to 14.