• Applebee's Peanut Butter Cup Cheesecake

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    • 2 c. chocolate cookie crumbs - (to 3)
    • 1 c. roasted unsalted peanuts coarsely minced
    • 1/2 c. unsalted butter melted
    • 4 Tbsp. golden sugar - (firmly packed)
    • 1 pch salt
    • 4 pkt cream cheese - (8 ounce ea) room temperature
    • 1 1/2 c. golden sugar - (firmly packed)
    • 1/2 c. creamy peanut butter
    • 1 tsp vanilla extract
    • 4 lrg Large eggs
    • 1/4 c. whipping cream
    • 2 1/2 c. Reese's Peanut Butter C. in 3/4" pcs
    • 1 bag semi-sweet chocolate chips - (12 ounce)
    • 4 Tbsp. unsalted butter
    • 1/4 c. water


    1. For Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9-inch spring form pan. Mix chocolate cookie crumbs, minced peanuts, melted butter, brown sugar and healthy pinch of salt in bowl till well combined. Press mix proportionately onto bottom and sides of pan. Bake till set, about 8 min. Set aside to cold. Reduce oven to 325 degrees.
    2. For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl till smooth. Add in peanut butter and vanilla extract and beat just till blended. Add in Large eggs 1 at a time, beating just till blended after each addition. Add in whipping cream and beat till smooth. Stir in peanut butter c. pcs. Pour filling into crust. Bake till sides of cake are set, but center still moves slightly, about 55 min. Cold cake in pan.
    3. For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals till chocolate is barely melted. Don't Overheat. Stir till smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and chill overnight.

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