Nutritional Info

Nutrition Facts

Serving Size 1 (71g)

Calories 222
Calories from Fat 130 (59%)
Amount Per Serving %DIV
Total Fat 14.5g 22%
Saturated Fat 7.3g 37%
Monounsaturated Fat 5.3g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 102.7mg 34%
Sodium 205.4mg 9%
Potassium 257.2mg 5%
Total Carbohydrate 16.3g 5%
Dietary Fiber 1.1g 4%
Sugars 6.3g
Protein 5.3g 11%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 

Chili's Peanut Buttercup Cheesecake (copy Cat)

Source: Chili's
Recipe Description
If I had to pick one person in the restaurant business with the most respected and distinguished career, it would have to be Norman Brinker. The 65-year-old CEO of Brinker International is still building on a success story that spans four decades, and recently detailed his life in an autobiography, On the Brink. Back in the fifties, Norman took a job with Robert Peterson, who had just a few years earlier opened the first Jack-in-the-Box in San Diego, California. By the age of 34, Norman owned 20 percent of Jack-in-the-Box, giving him enough capital to set out on his own venture. In 1964 he opened a fifties-style coffee shop in downtown Dallas called Brinks. He sold that eatery a year later for $6,000 and sank that cash into a new chain that would become one of his most successful ventures. Norman opened the first Steak and Ale in 1966, took the chain public in 1971, then 10 years later sold the whole kit-and-caboodle for $100 million to the Pillsbury Company (that's some serious dough, boy). Pillsbury kept him on to run the operation, but Norman needed new action. In 1983, he purchased Chili's from founder Larry Levine and within 12 years built the chain into a billion-dollar company. Today Norman continues to watch Brinker International grow as new concepts like Cozymel's and Romano's Macaroni Grill are added to his long list of restaurant chain successes. Speaking of rich, here's a tasty dessert for anyone who digs cheesecake and peanut butter cups. Use an 8 inch spring form pan for this recipe if you have one. If not, you can also use two 9 inch pie pans and make two smaller cheesecakes. For the Oreo cookie crumbs, you can crumble three Oreo cookies, after removing the filling, or you can find packaged Oreo crumbs in the baking section of your supermarket near the graham cracker crumbs.
Prep time
1 hr
Cook time
1 hr 30 min
Ready In
2 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
4   regular size reese's peanut buttercups, chilled
1 Cup(c)  fudge topping
1/4 Cup(c)  chocolate syrup
1 1/2 Teaspoon(t)  vanilla
1 Cup(c)  sugar
1 Cup(c)  sour cream
3   eggs
24 Ounce(oz)  cream cheese, softened
1/4 Cup(c)  smooth peanut butter
1/3 Cup(c)  butter
1/4 Cup(c)  oreo chocolate cookie crumbs
1 Cup(c)  graham cracker crumbs

Preparation

Preheat the oven to 375 degrees F. In a medium bowl, combine the graham cracker crumbs, chocolate cookie crumbs, and melted butter. Press the crumbs firmly over just the bottom of an 8 inch spring form pan. Bake for 6 to 8 minutes. When the crust is cool, spread the peanut butter in a circle in the center of the crust. (You may soften the peanut butter for 30 seconds in the microwave to make it easier to spread.) You don't need to spread the peanut butter to the edge. Leave about an inch margin all around. You'll need two separate bowls for the two fillings, one larger than the other. In the larger bowl, with an electric mixer, beat together the cream cheese, eggs, sour cream, sugar, and vanilla until smooth. Remove 1 cup of the cream cheese mixture and pour it into the smaller bowl. Add the chocolate syrup to this mixture and combine. Pour the large bowl of filling into the pan and spread it evenly over the crust. Pour the chocolate filling onto the other filling and spread it out. Using the tip of a knife, swirl the chocolate into the white filling beneath it. A couple of passes should be enough. Lower the oven temperature to 350 degrees F. Bake the cheesecake for 70 to 80 minutes or until it becomes firm in the center. Remove from the oven and allow it to cool. When the cheesecake is completely cool, soften the fudge topping in a double boiler or the microwave for about 45 seconds, then spread it out evenly over the cheesecake. Be sure to cover the entire surface of the filling. Unwrap the peanut butter cups and chop them into small chunks. Sprinkle the peanut butter cup pieces and any crumbs over the top of the cheesecake. Chill. Slice the cake 5 times through the middle to make 10 slices.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.