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Peanut Butter Cup Cheesecake From Kaitlin Young

Peanut Butter Cup Cheesecake From Kaitlin Young comes together with Chocolate Cooky Wafers, Butter Melted, Soft Creamcheese, Sugar, and Flour. Add it to your meal plan and shop the whole list in one go.

Ingredients

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

Method (preview)

1. 1

   Preheat oven to 425F.

2. 2

   In a food processor, grind cookies into fine crumbs.

3. 3

   Add melted butter and process until well mixed.

4. 4

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

5. 5

   Set aside.

6. 6

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

7. 7

   Bake 15 minutes.

8. 8

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

9. 9

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

10. 10

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

11. 11

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