Saturday, December 7, 2013

Reese's Peanut Butter Cup Cheesecake Recipe

Reese's Peanut Butter Cup Cheesecake Recipe


For The Crust:

  • 4½ cups crushed Oreo cookies
  • 1 cup chopped roasted peanuts 
  • ½ cup butter, melted

For The Filling:

  • 2 lbs cream cheese, softened
  • 5 eggs, at room temperature
  • 1½ cups firmly packed brown sugar
  • 1 cup smooth peanut butter (not natural-style)
  • ½ cup whipping cream
  • 1 teaspoon vanilla extract
  • 12 Reese's Peanut Butter cups, broken into small pieces (plus more if you want to sprinkle some on top)

For The Topping:

  • 3 ounces sour cream
  • ½ cup sugar


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. (I recommend baking for at least an extra half hour.)
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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