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Cook'n with Betty Crocker 
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Peanut Butter Chocolate Creme Cheesecake |
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Serves: 16 Print this RecipeMelissa Henninger - Northport, Alabama Bake-Off® Contest 36, 1994 Pure ecstasy is the only way to describe this heavenly no-bake dessert. Each bite brings a new delight in favorite flavors, blended perfectly. CRUST 1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18) 6 tablespoons sugar 3 tablespoons unsweetened baking cocoa 1/4 cup butter or margarine, melted FILLING 3 (8-ounce) packages cream cheese, softened 1 cup creamy peanut butter 1 (16-ounce) can vanilla ready-to-spread frosting 1 1/2 cups coarsely chopped creme-filled chocolate sandwich cookies (about 16) TOPPING 4 (1.6-ounce) packages or 8 (0.6-oz.) chocolate-covered peanut butter cups, unwrapped, broken into pieces 1/4 cup milk 1 1/2 cups frozen whipped topping, thawed 3 tablespoons unsweetened baking cocoa 2 tablespoons sugar GARNISH, IF DESIRED 1 chocolate-covered peanut butter cup, cut into 6 wedges 1 creme-filled chocolate sandwich cookie, cut into 6 wedges In blender container, food processor bowl with metal blade or large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 9- or 10-inch springform pan; set aside. In large bowl, beat cream cheese until smooth and creamy. Add peanut butter; beat until light and fluffy. Fold in frosting. Pour half of batter over crust; sprinkle evenly with 1 1/2 cups chopped cookies. Cover with remaining batter. Refrigerate 2 hours or until set. In small microwave-safe bowl, combine peanut butter cups and milk. Microwave on HIGH for 1 1/2 to 3 minutes, stirring once halfway through cooking; stir until smooth.* Pour over top of cheesecake; refrigerate 1 hour or until set. Remove sides of pan. In large bowl, combine whipped topping, 3 tablespoons cocoa and 2 tablespoons sugar; fold to blend well. Pipe or spoon 12 circular mounds around edge of cheesecake; top with candy and cookie wedges. Store in refrigerator. *TIP: To melt peanut butter cups on stove top, in small saucepan, combine peanut butter cups and milk. Cook and stir over low heat for 2 to 3 minutes or until melted and smooth. Nutrition Per Serving: Calories 620; Protein 109; Carbohydrate 54g; Fat 4lg; Sodium 440mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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