Creamy Peanut Butter Cup Cheesecake with Bourbon & Butterscotch Topping

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Peanut Butter Cup Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 eggs
• 1 cup chopped peanut butter cups

Bourbon & Butterscotch Topping

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 3 tbsp bourbon
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture into the bottom of the greased pan.
3. In a separate bowl, beat the cream cheese, peanut butter, sugar, and vanilla extract together until smooth.
4. Add eggs one at a time, beating well after each addition, until fully incorporated. Fold in chopped peanut butter cups.
5. Pour the filling into the pan over the crust.
6. Bake for 1 hour until the cheesecake is set but still slightly wobbly in the center.
7. Let cheesecake cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
8. For the topping, melt the butter in a saucepan over medium heat. Add brown sugar, heavy cream, bourbon, and salt, and whisk until combined.
9. Continue to cook the mixture over medium heat, whisking constantly, for 5-10 minutes until the mixture thickens and coats the back of a spoon.
10. Let the topping cool to room temperature before pouring over the chilled cheesecake.

Enjoy your Creamy Peanut Butter Cup Cheesecake with Bourbon & Butterscotch Topping!