Reese's Peanut Butter Cup Cheesecake
FOR THE CRUST
crushed oreo cookies
chopped roasted peanuts
FOR THE FILLING
cream cheese, softened
eggs, at room temperature
firmly packed brown sugar
smooth peanut butter (not natural-style)
reese's peanut butter cups, broken into small pieces
FOR THE TOPPING
1Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
3Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
4Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
6Beat cream cheese in bowl of electric mixer until smooth.
7Add eggs, one at a time, beating well after each addition.
8Add sugar, peanut butter and cream; mix until smooth.
9Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
10Pour filling into prepared crust.
11Place springform pan into a larger baking pan.
12Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
13Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
15Combine the sour cream and sugar and spread on the cheesecake.
16Return the cake to the oven for 5 minutes.
17Remove from the oven and allow to cool on a wire rack for one hour.
18You may run a knife along the edge of the cake to loosen it from the pan somewhat.
19Refrigerate for at least 4 hours.
Originally Posted: Wed, Aug 28, 2013