XJESSX (xjessx) wrote,

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Cheesecake to die for!!!

This recipe is a favorite here... pretty easy too! 
You do need a springform pan.  
Im going to make it tomorrow without the p/butter and chocolate. Hopefully it will come out ok.

1 1/4 cups graham cracker crumbs
1/4 cup crushed oreos (I use a food processor to grind them)
1/4 cup sugar
6 TB melted butter
3/4 cup creamy peanut butter

3 packages (8 ounces each) cream cheese softened
1 cup sugar
1 cup (8 ounces) sour cream
3 eggs lightly beaten
1 1/2 tsp vanilla extract
1 cup hot fudge ice cream topping (divided 1/4 cup and 3/4 cup)
6 Reeses cups cut into wedges

In a bowl combine cracker crumbs, cookie crumbs, sugar and butter. Press onto the bottom and 1" up the sides of a greased 9" springform pan. Place on a baking sheet. Bake at 350 degrees for 7-9 min or until set. Cool on a wire rack.

In a microwaves safe bowl, heat peanut butter for 30 sec. or until softened. Spread over crust to within 1 inch of edges.

In a large mixing bowl beat cream cheese, sugar and sour cream until smooth. (this is a pain, it gets stuck in the mixer but keep trying its worth it!!) Add eggs, beat on low speed until combined. Stir in vanilla. 

Pour 1 cup of mixture into a bowl and set aside.
Pour remaining filling over the peanut butter layer.
In a microwave safe bowl, heat 1 cup fudge topping for 30 seconds or until thin.  Fold this into the reserved filling mixture. Carefully add spoonfulls of this onto the cheesecake and use a knife to swirl it into the mixture. It may not be pretty but it tastes great.

Place pan on a baking sheet, bake at 350  for 55-65 minutes or until center is set. Cool on a wire rack for 10 minutes and then carefully run a knife around the edge to losen it up. Cool an hour longer.

Microwave remaining fudge for 30 seconds and then spread over cheesecake. Garnish with Reese cups.
Keep in the fridge overnight and then remove sides of pan.

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