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Peanut Butter Cheesecake

Featured in the Honolulu Star-Advertiser on September 18, 2019.

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Ingredients:

Peanut Butter Cheesecake

Crust:

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup Oreo cookie crumbs
  • 6 tablespoons butter, melted
  • 3/4 cup creamy peanut butter

Filling:

  • 3 (8 ounce), packages cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1-1/2 teaspoons vanilla extract
  • 3 large eggs, room temperature, lightly beaten
  • 1 cup hot fudge ice cream topping, divided

Directions:

  1. Heat oven to 350°F.
  2. In a large bowl, combine cracker crumbs, sugar, Oreo cookie crumbs and butter.
  3. Press onto the bottom and 1 inch up the sides of a greased 9-inch springform pan.
  4. Place on a baking sheet.
  5. Bake for 7-9 minutes or until set.
  6. Cool on a wire rack.
  7. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened.
  8. Spread over crust to within 1 inch of edges.
  9. In a large bowl, beat cream cheese and sugar until smooth.
  10. Beat in sour cream and vanilla.
  11. Add eggs; beat on low speed just until combined.
  12. Pour 1 cup of the filling into a bowl; set aside.
  13. Pour remaining filling over peanut butter layer.
  14. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture.
  15. Carefully pour over filling; cut through with a knife to swirl.
  16. Return pan to baking sheet.
  17. Bake for 55-65 minutes or until center is almost set.
  18. Cool on a wire rack for 10 minutes.
  19. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  20. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake.
  21. Refrigerate overnight.

Serves 14.

Approximate Nutrient Analysis per serving:
540 calories, 37 g fat, 19 g saturated fat, 110 mg cholesterol,400 mg sodium, 45 g carbohydrate, 1 g fiber, 35 g sugar, 10 g protein

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