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Reese's Peanut Butter Cup Cheesecake

By

July 28, 2013

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Rate this recipe 4.5/5 (29 Votes)
Reese's Peanut Butter Cup Cheesecake 1 Picture

Ingredients

  • For The Filling:
  • mzander
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  • Reese's Peanut Butter Cup Cheesecake
  • Reese's Peanut Butter Cup Cheesecake
  • July 28, 2013
  • Ingredients
  • For The Crust
  • 4 1/2 cups crushed Oreo cookies
  • 1 cup chopped roasted peanuts
  • 1/2 cup butter, melted
  • 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

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

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

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

To Make The Filling:.
1.Beat cream cheese in bowl of electric mixer until smooth.
2.Add eggs, one at a time, beating well after each addition.
3.Add sugar, peanut butter and cream; mix until smooth.
4.Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5.Pour filling into prepared crust.
6.Place springform pan into a larger baking pan.
7.Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8.Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.
1.Combine the sour cream and sugar and spread on the cheesecake.
2.Return the cake to the oven for 5 minutes.
3.Remove from the oven and allow to cool on a wire rack for one hour.
4.You may run a knife along the edge of the cake to loosen it from the pan somewhat.
5.Refrigerate for at least 4 hours.

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

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

To Make The Filling:.
1.Beat cream cheese in bowl of electric mixer until smooth.
2.Add eggs, one at a time, beating well after each addition.
3.Add sugar, peanut butter and cream; mix until smooth.
4.Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5.Pour filling into prepared crust.
6.Place springform pan into a larger baking pan.
7.Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8.Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.
1.Combine the sour cream and sugar and spread on the cheesecake.
2.Return the cake to the oven for 5 minutes.
3.Remove from the oven and allow to cool on a wire rack for one hour.
4.You may run a knife along the edge of the cake to loosen it from the pan somewhat.
5.Refrigerate for at least 4 hours.

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