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Peanut Butter Cup Cheesecake From Kaitlin Young

Peanut Butter Cup Cheesecake From Kaitlin Young is a cheesecakes recipe made with Chocolate Cooky Wafers, Butter Melted, Soft Creamcheese, Sugar, and Eggs. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 9 oz
• 4 tbsp
• 32 oz
• 1 cup
• 4
• 3 tbsp
• 1/3 cup
• 1 1/2 tsp
• 6 pkg
• 1 cup

Method (preview)

1. 1

   Crumbs.

2. 2

   Add melted butter and process until well mixed.

3. 3

   Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan.

4. 4

   Set aside.

5. 5

   In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition.

6. 6

   Beat in flour, milk and vanilla.

7. 7

   Beat until well blended and smooth, about 4 minutes.

8. 8

   Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly.

9. 9

   Bake 15 minutes.

10. 10

    Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center.

11. 11

    Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight.

12. 12

    Run a knife around the pan edge to loosen cake, and remove.

13. 13

    Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.