Peanut Butter Cup Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: Crust:
5½ cups crushed Oreo cookies
½ cup butter, melted
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 tsp vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces
Topping:
3 ounces sour cream
½ cup sugar
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Directions: |
Directions:Plan ahead - cheesecake needs to chill for at least 4 hours
To make the crust: Combine crushed Oreo cookies and melted butter. Pat the crust mixture into 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 spring-form 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 spring-form pan.
Bake at 275º for 1½ hours, or until firm and lightly browned.
To make 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. |
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