This is my new favorite dessert.
I love peanut butter.
My husband does not share the same infatuation that I have.
But he sure does love this cheesecake!
When served to a friend, she said it reminded her of the Cheesecake Factory cheesecakes- I'll take the compliment!
*Note: I used Pamela's Butter Shortbread cookies for the crust.
Peanut Butter Cup Cheesecake
3/4 cup GF cookie crumbs
2 T. sugar
2 T. melted butter
3/4 cup peanut butter
2 pkg. (8oz) reduced fat cream cheese, softened
1 pkg (8oz) regular cream cheese, softened
1 cup reduced fat sour cream
3/4 cup sugar
1 1/2 t. vanilla
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom of a 9-in springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350 for 10 mins. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust.
In a large bowl, beat the cream cheese, sour cream, and sugar until smooth. Add eggs; beat on low speed just until combined. Sir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 20 seconds (don't scorch it!) or until thin; fold into reserved filling. Carefully pour over the cheesecake layer.
Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Microwave remaining fudge topping on high for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cup wedges. Refrigerate overnight.
Trust me, you will dream about this cheesecake!