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CRUST
1 1/2 cups finely crushed creme-filled chocolate sandwich coo...
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 c...
TOPPING
4 (1.6-ounce) packages or 8 (0.6-oz.) chocolate-covered peanu...
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
1 1/2 cups finely crushed creme-filled chocolate sandwich coo...
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 c...
TOPPING
4 (1.6-ounce) packages or 8 (0.6-oz.) chocolate-covered peanu...
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
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