Applebee's Peanut Butter Cup Cheesecake
Source of Recipe
Applebee's
Crust:
2 cups chocolate cookie crumbs - more if needed
1 cup roasted unsalted peanuts, coarsely chopped
1/2 cup unsalted butter -- melted
4 tablespoons golden brown sugar, firmly packed
1 pinch salt
Filling:
4 packages cream cheese (8 oz ea), at room temperature
1 1/2 cup golden brown sugar - (firmly packed)
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups cut into 3/4"
pieces
Topping:
1 bag semi-sweet chocolate chips (12 oz)
4 tablespoons unsalted butter
1/4 cup water
For Crust: Position rack in center of oven and preheat
to 350 degrees. Butter 9-inch spring form pan. Mix
chocolate cookie crumbs, chopped peanuts, melted
butter, brown sugar and pinch of salt in bowl until
well combined. Press mixture evenly onto bottom and
sides of pan. Bake until set, about 8 minutes.
Set aside to cool. Reduce oven to 325 degrees.
For Filling: Using electric mixer, beat cream cheese
and brown sugar in large bowl until smooth. Add peanut
butter and vanilla extract and beat just until
blended. Add eggs 1 at a time, beating just until
blended after each addition. Add whipping cream and
beat until smooth. Stir in peanut butter cup pieces.
Pour filling into crust. Bake until sides of cake are
set, but center still moves slightly, about 55 minutes.
Cool cake in pan.
For Topping: Place all ingredients in microwavable bowl
and heat at 50% power for 30 seconds. Stir. Continue to
heat at 10 second intervals until chocolate
is barely melted. Do Not Overheat. Stir until smooth
and pour over top of cheesecake, spreading chocolate to
edges. Cover and refrigerate overnight.
Serves 8.
|
|
member logon
