Martin Bros. Recipes
Peanut Butter Cup Cheesecake
Added: May 01, 2019
10 each — Best Maid Peanut Butter Cookie Dough (993220), prepared
1/4 cup — Butter, melted
PREP | Preheat oven to 300°F. Prep a 10-inch springform pan by double-wrapping the pan on the outside with tin foil, covering the underside and extending all the way to the top to prevent water from seeping in when you do the water bath. In a food processor, grind prepared cookies until they are fine crumbs. Mix with melted butter. Press cookie mixture into the pan.
2-1/2 lb — Kraft Heinz Philadelphia Cream Cheese (903718), softened
1 cup — Creamy Peanut Butter (462580)
1/3 cup — Kemps Sour Cream (900540)
1-1/2 cups — Sugar
1/2 cup — Flour
5 each — Eggs
1 Tbsp — Vanilla
5 each — Best Maid Peanut Butter Cookie Dough (993220), prepared, broken into pieces
1-1/2 cups — Hershey Reese’s® Peanut Butter Cup Chopped Topping (348197)
PREP | Cream the cream cheese, peanut butter and sour cream until smooth; scrape down the bowl. Add sugar and flour; mix until well blended; scrap down the bowl. Add eggs and vanilla; mix until blended in. Fold in cookie pieces and peanut butter cup topping. Pour filling on top of pressed cookie crust. Have a pan larger than the springform pan to use for a water bath. Place filled pan into the larger pan and fill the larger pan at least half way up with water. Bake for approximately 2 hours and 10 minutes. Before removing, touch the top. The outer 2 to 3 inches should not move but the middle should wobble ever so slightly. Refrigerate for a minimum of 4 hours or until set.
As needed — Rich’s On Top® Whipped Topping (988060)
As needed — Best Maid Peanut Butter Cookie Dough (993220), prepared, halved
As needed — Hershey Reese’s® Peanut Butter Cup Chopped Topping (348197)
PREP | Garnish with a dollop of whipped topping and a cookie half on top. Sprinkle plate with peanut butter cup topping.
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