Ruggles Reese's Peanut Butter Cup Cheesecake

By mamacasma

This was a best selling dessert for Ruggles Grill, in Houston. It's a little different than some peanut butter cheesecakes--very good---with that winning combo, chocolate and peanut butter!

Ingredients

• For The Crust:
• 4 1⁄2 cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• 1 ⁄2 cup butter, melted
• For The Filling:
• 2 lbs. cream cheese, softened
• 5 eggs, at room temperature
• 1 1⁄2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1 ⁄2 cup whipping cream
• 1 teaspoon vanilla extract
• 12 Reese's Peanut Butter cups, broken into small pieces
• For The Topping:
• 3 ounces sour cream
• 1 ⁄2 cup sugar

Preparation

Step 1

Directions

Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

To Make The Crust:

Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling:

Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.

Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.

Remove from the oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours.