Reese's Peanut Butter Cup Cheesecake
- 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 tsp vanilla extract
- 12 Reese's Peanut Butter Cups, broken into small pieces
- For the Topping:
- 3 oz sour cream
- 1/2 cup sugar
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 sides of springform pan.
Bake at 275 degrees for 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 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.