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Name: Peanut Butter Cup Cheesecake From Kaitlin Young
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 4 tb Butter melted; 1/3 c milk; 4 8 oz pks soft creamcheese; 3 tb Flour; 4 Eggs; 6 1.8 oz pkgs peanut butter; 1 c Sugar; 1 9 oz pkg chocolate cooky; 1 c Heavy cream, whipped; 1 1/2 ts Vanilla

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INGREDIENTS

4 tb Butter ; melted
1/3 c milk
4 8 oz pks soft creamcheese
3 tb Flour
4 Eggs
6 1.8 oz pkgs peanut butter
1 c Sugar
1 9 oz pkg chocolate cooky
1 c Heavy cream, whipped
1 1/2 ts Vanilla

Servings

INSTRUCTIONS

1. Preheat oven to 425F. 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. 2. 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. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. 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. Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

NOTES

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Peanut Butter Cup Cheesecake From Kaitlin Young

4 tb Butter melted
1/3 c milk
4 8 oz pks soft creamcheese
3 tb Flour
4 Eggs
6 1.8 oz pkgs peanut butter
1 c Sugar
1 9 oz pkg chocolate cooky
1 c Heavy cream, whipped
1 1/2 ts Vanilla

1.  Preheat oven to 425F. 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.    2.  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. Beat  in flour, milk and vanilla. Beat until well blended and smooth, about        4    minutes.    3.  Sprinkle 4 packages of chopped peanut butter cups evenly on bottom  of chocolate crust. Carefully pour cheesecake mixture over all; spread  evenly.    4.  Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50  minutes longer, or until edges are set and cake jiggles only slightly  in center.    5.  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.    Source:  365 Great Chocolate Dessert Recipes by Natalie Haughton    Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip

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Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 12 Servings

Calories: 426
Calories from Fat: 176 (41%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 1.6g
Cholesterol 390mg		120 %
Sodium 152.2mg		5 %
Potassium 134.5mg		4 %
Total Carbohydrate 53.1g		16 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 53.1g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 426

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