Ruggles Reese's Peanut Butter Cup Cheesecake
cream cheese, peanut butter, peanuts, eggs, brown sugar, whipping cream, cookies, butter, sugar, sour cream, vanilla
Ingredients
For The Crust4 1/2 cups crushed Oreo cookies 1 cup chopped roasted peanuts 1/2 cup butter, melted For The Filling2 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 Topping3 ounces sour cream 1/2 cup sugar
Directions for Ruggles Reese's Peanut Butter Cup Cheesecake Recipe
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 the sides of the springform pan. Bake at 275°F 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 the 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.
Read the full directions on Food.com
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