Peanut Butter Cup Cheesecake From Kaitlin Young Recipe

Name: Peanut Butter Cup Cheesecake From Kaitlin Young
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz chocolate wafers; 4 tablespoons butter melted; 32 ounces cream cheese soft; 1 cup sugar; 4 large eggs; 3 tablespoons flour, all-purpose; ⅓ cup milk; 1 1/2 teaspoons vanilla extract; 6 pkgs peanut butter cups chopped; 1 cup heavy whipping cream whipped

Servings: persons

9 oz chocolate wafers
4 tablespoons butter melted
32 ounces cream cheese soft
1 cup sugar
4 large eggs
3 tablespoons flour, all-purpose
⅓ cup milk
1 1/2 teaspoons vanilla extract
6 pkgs peanut butter cups chopped
1 cup heavy whipping cream whipped

1
["Preheat oven to 425F (220C).", "In a food processor, grind cookies into fine crumbs.", "Add melted butter and process until well mixed.", "Press crumb mixture into bottom and two thirds up the sides of a 9"" spring- form pan.", "Set aside.", "In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2 to 3 min.", "Beat in eggs, one at a time, beating well after each addition.", "Beat in flour, milk and vanilla.", "Beat until well blended and smooth, about 4 minutes.", "Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust.", "Carefully pour cheesecake mixture over all; spread evenly.", "Bake 15 minutes.", "Reduce oven temperature to 250 F and bake 40 to 50 minutes longer, or until edges are set and cake jiggles only slightly in center.", "Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight.", "Run a knife around the pan edge to loosen cake, and remove.", "Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top."]

3589

kcal

Calories

290

Fat

170

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 9 oz chocolate wafers, 4 tablespoons butter melted, 32 ounces cream cheese soft, 1 cup sugar, and more.

Yes, Peanut Butter Cup Cheesecake From Kaitlin Young falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cup Cheesecake From Kaitlin Young

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