Outrageous and Festive Peanut Butter Cup Cheesecake with Chocolate Ganache
Serving Size / Yield
- 1 C. graham cracker crumbs
- 1 C. chocolate cookie crumbs
- 1/3 C. butter, melted
- 3 8 oz. pkg. cream cheese, softened
- 1/4 C. smooth peanut butter, softened
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 C. sugar
- 1/4 C. chocolate syrup
- 1 C. fudge topping
- 8 regular-size Reese's peanut butter cups, chilled
- Chocolate Ganache:
- 2/3 C. heavy whipping cream
- 6 oz. semisweet baking chocolate, chopped
Preheat oven to 350 degrees. Combine crumbs and butter. Press mixture firmly on 8-inch round pan. Bake for 6 minutes. Set aside to cool. Spread peanut butter in a circle in center of crust.
In a large bowl, beat cream cheese, eggs, vanilla and sugar until smooth. Remove 1 C. of cream cheese mixture and put it into the smaller bowl. Pour filling over crust. Mix chocolate syrup and fudge topping into mixture set aside. Pour chocolate mixture on top of pan and spread across while mixing it with another filling.
Bake for 70 to 80 minutes or until cheesecake becomes firm in the center. Remove from oven and allow it to cool. Decorate cake with peanut butter cups.
For chocolate ganache, heat whipping cream over low-heat until hot (not boiling). Remove from heat. Stir in chocolate until it melts. Let it stand for 5 minutes before drizzling over cheesecake.