Shannon's Peanut Butter Cup Cheese Cake
|Categories:||Cakes, Other Desserts|
|FOR THE CRUST|
|4 1/2 c||crushed oreo cookies|
|1 c||chopped, roasted peanuts|
|FOR THE FILING|
|2 lb||cream cheese, softened|
|5||eggs,at room temperature|
|1 1/2 c||firmly packed brown sugar|
|1 c||smooth peanut butter ( not natural style)|
|1/2 c||whipping cream|
|1 tsp||pure vanilla extract|
|12||reese's peanut butter cups , broken into small pieces|
|FOR THE TOPPING|
|3 oz||sour cream|
|14||reese's peanut butter cups, broke in half and sprinkled on top after cake has been chilled.|
|1 1/2 c||chocolate syrup, for drizzling over top.|
Pinched by lynnhoar, and 188 more.
- Grocery List
DirectionsPlease 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 larger pan so that the water comes 1 inch up the sides of the spring form pan.
Bake at 275*F for 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 oven for 5 minutes.
Remove from the oven and allow to cool on 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.
Add Halfed Reese Peanut Butter cups and Chocolate syrup just before serving.