Reese's Peanut Butter Cup Cheesecake Recipe

Reese's Peanut Butter Cup Cheesecake Recipe

INGREDIENTS

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

DIRECTIONS

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.