Peanut Butter Cup Cheesecake

By Peggio

Ingredients

• CRUST
• 4 & 1/2 cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• 1/2 cup unsalted butter, melted
• CHEESECAKE
• 32 ounces cream cheese, softened
• 5 large eggs
• 1 & 1/2 cups firmly packed light brown sugar
• 1 cup smooth peanut butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 12 regular-sized peanut butter cups, broken into small pieces
• TOPPING
• 5 ounces milk chocolate
• 1/4 cup sour cream

Details

Servings 14
Preparation time 45mins
Cooking time 45mins
Adapted from bakeorbreak.ziplist.com

Preparation

Step 1

To make the crust:

Preheat oven to 350°.

Place cookies and peanuts in the bowl of a food processor. Pulse until combined. Add melted butter and pulse until combined.

Press the crust firmly onto the bottom and up the sides of a 10-inch springform pan.

To make the filling:

Using an electric mixer on medium speed, beat cream cheese until smooth. Add eggs, one at a time, mixing well after each addition.

Add sugar, peanut butter, cream, and vanilla. Mix until smooth. Stir in peanut butter cups.

Pour filling into prepared crust.

Bake for 15 minutes.

Decrease oven temperature to 200 degrees. Bake for 2 hours.

Turn off oven. Remove cheesecake from oven and run a knife around the edges of the cheesecake. Place cheesecake back in the oven for 2 hours.

Cover and refrigerate overnight.

To make the topping:

Place chocolate chips and sour cream in a small saucepan. Cook over low heat, stirring constantly, until smooth.

Spread over the top of the cheesecake. Return cheesecake to refrigerator for 30 minutes, or until the topping is set.


Recipe adapted from Food.com.