The more I thought about it I came to the conclusion that it definitely needed more than the 1 cup of candy (what the recipe called for). I don't know about you, but I want a piece of candy in EVERY bite! Then, being the chocolate lover that I am, I imagined a layer of chocolate ganache over the top instead of the sour cream and peanut butter layer that is actually on it. Some might like the bite the sour cream gives, it cuts the richness of the cheesecake a little bit so I get why it's on there, but for me and my kids it was a bit too sour.
This is me sneaking up on it from behind, that peice is history!
Let me know if any of you try out this recipe with the changes I've suggested!
Recipe for Peanut Butter Cheesecake
2 cups cream-filled peanut butter sandwich cookie crumbs
1/4 cup butter, melted
mix the two together and pat into a 10" springform pan that has been lightly greased. Pat crumbs on bottom and 1" up the sides. Bake at 350 for 8 minutes.
5 (8 ounce) packages of cream cheese, softened
1 1/2 cups firmly packed brown sugar
3/4 cup creamy peanut butter
3 large eggs
1 cup chopped peanut butter cup candies
2 teaspoons vanilla
Beat cream cheese at medium speed until fluffy; gradually add brown sugar, beating well. Add peanut butter, beating well. Add eggs, one at a time, beating afer each addition. Stir in chopped candy and vanilla. Pour into prepared pan. Bake at 350 for 40 to 45 minutes or until barely set.
(note: barely set for a cheesecake means when you jiggle the pan the cake jiggles too but is not liquid)
Sour Cream topping:
1 (16 ounce) carton sour cream
1/4 cup creamy peanut butter
1/4 cup sugar (white)
Combine cour cream, peanut butter and sugar, stirring until sugar dissolves. Spread sour cream mixture over warm cheesecake. Bake at 500 for 5 minutes. Cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan before serving.
Recipe courtesy of Barnie's Coffee and Tea Company's "The Coffee and Tea Lover's Cookbook"