I hope everyone had a wonderful Christmas. I sure did. It was nice having both my kids home for Christmas! I have gotten spoiled and now they will both have to go back to school. Are you ready for New Years Eve? Cally and I have been talking about what we are going to make for New Years Eve. So far we have decided on Baked Pizza Dip, Nacho Dip, BBQ Wienies and Dried Beef dip.
This is my very Talented niece Marley. Marley had a Birthday last week. Happy 11th Birthday Marley!!
The Peanut Butter Cup Cheesecake was very rich. You could not eat a very big piece at one time. I liked it with whipped Cream on top, like the cheesecake at the Cheesecake Factory.
Peanut Butter Cheesecake
1 1/2 Cup graham cracker crumbs
1/3 Cup sugar
3/4 Cup creamy peanut butter
6 Tablespoon butter, melted
24 ounces cream cheese
1 Cup sour cream
2 teaspoons vanilla
1 Cup sugar
3 eggs, slightly beaten
3/4 Cup hot fudge topping
In a bowl, combine cracker crumbs, sugar and butter. Press into the bottom of a 8x8 pan that has had foil placed inside and over lapping the edges of the pan. Bake at 350 degrees for 7-9 minutes. Cool on a wire rack. In a microwave safe bowl, heat the peanut butter on high for 30 seconds or until softened. Spread over crust.
In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour over the peanut butter crust.
Bake cheesecake in a 350 degree oven for 55 to 65 minutes or until center is almost set. Cool on wire rack for 1 hour.
Microwave the hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with Reese cups. Refrigerate overnight. To serve lift the cake out of the pan by the foil. Remove the foil from the cake and serve with whipped cream if desired