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Peanut Butter Cup Cheesecake

Every year on Father’s Day in our church, we celebrate the Father’s by making pies. (Ahead of time, not at the church.) After the service, all of us mom’s and kids get behind the big long table filled all of sorts of goodies and we serve, the Father’s and Grand-Father’s first, so they can get first pick of what pie or treat they would like.

We did our Father’s Day church celebration a bit earlier this year. Josh’ family ( whose dad is the pastor of our church) was/is going to be out of town for the actual Father’s Day. As someone who likes to bake, Josh could choose from any dessert he wanted. Josh decided that this year, he would like Cheesecake. So he went through my Cheesecake magazine and picked the one that suited his cravings the best…a Peanut Butter Cup Cheesecake. I wasn’t surprised at all, seeing as though a combination of Peanut Butter and Chocolate is his weakness… other than me of course ;)

Before I go any further,  let me just say that this is NOT a dessert you want to be making at 11:30 at night! Josh and I had the rare opportunity of basically having a whole day and night as a date just for us ( thank you again, Mom and Dad) we spent the whole day hanging out, having dinner, and then we saw Super 8 ( which btw is a great movie).  Anyways, our date went later than expected and on the way home, I realized I hadn’t made anything for our celebration at church the next day.  So, at 10:30pm, we stopped by the store, picked up all the ingredients and then headed home. During this process of baking, I was really tired. So, I did not take any pictures of me actually making the Cheesecake. It was dark and late, so the pictures wouldn’t of been that amazing anyway. Anyhoo, there are a few steps for after the Cheesecake has finished cooking to do.  Like waiting for it to cool for an hour before transferring the dish to the fridge. It was at the point where the Cheesecake was baking in the oven that I fell asleep on the couch. Like Asleep, as in, where the Cheesecake was done baking, Josh awakened me, where I then, snarled something rude ( I am not polite when I’ve been awoken from a sound sleep) at him as I checked the cheesecakes springiness before heading up the stairs and where I fell face down into the bed and fast asleep. Josh, on the other hand is wonderful…and stayed up the extra hour so the cheesecake could cool and then be placed in the fridge over night. He is a wonderful husband and very deserving of this particular dessert.

The few shots I was able to get of this dessert while I was serving up the fine Father’s of our congregation are far and few between. But this is one photo, I was able to grab:)

There weren’t actually any slices yet, but this is what the cheesecake looked like when I walked away from the table.  I got several compliments on this cheesecake and I believe this was probably one of the more challenging ones I’ve made. However, very worth the time to make it.

Peanut Butter Cheesecake
Adapted from Taste of Home
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup crushed cream-filled chocolate sandwich cookies
6 TB butter, melted
3/4 cup creamy Peanut Butter
3 pkgs (8oz each) cream cheese, softened
1 cup sugar
1 cup ( 8 oz) sour cream
1 1/2 tsp vanilla extract
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
In a large bowl, combine  the cracker crumbs, sugar, cookie crumbs, and butter. Press onto the bottom and 1 inch up the sides of a greased 9- inch springform pan. Place on baking sheet.
Bake at 350 degrees for 7-9 minutes or until set. Cool on a wire rack. In a microwave safe bowl, heat peanut butter on high for 30 secs or until softened. Spread over crust to within 1 inch of edges. 
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl, set aside. Pour remaining filling over peanut butter layer.
In a microwave, heat 1/4 cup fudge topping on high for 30 secs or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with knife to swirl.
Return to baking sheet. Bake at 350 degrees for 55-65 minutes, or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge or pan to loosen; cool 1 hour longer.


Friday 24th of June 2011

Wowo this looks divine


Thursday 23rd of June 2011

Thanks :) It's a cheesecake I look forward to making again:

April @ The 21st Century Housewife

Wednesday 22nd of June 2011

Oh my, this looks like a fantastic treat! You can't miss with that wonderful chocolate/peanut butter combo. Thank you for sharing this recipe with Let's Do Brunch. Hope to 'see' you there again this week.


Wednesday 22nd of June 2011

Mmm, decadent. One of these days I'm going to have to try making cheesecake too.


Monday 20th of June 2011

Thank you so much everyone, and thank you for the invites Ashton and KB :) I will make I link up next time :)