Real Recipes From Real Home Cooks ®

shannon's peanut butter cup cheese cake

(1 rating)
Recipe by
Shannon Sharp
Jacksonville, FL

This recipe is very rich, and worth every calorie you will put on.

(1 rating)
yield 12 serving(s)
prep time 45 Min
cook time 1 Hr 30 Min

Ingredients For shannon's peanut butter cup cheese cake

  • 4 1/2 c
    crushed oreo cookies
  • 1 c
    chopped, roasted peanuts
  • 1/2 c
  • 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
  • 3 oz
    sour cream
  • 1/2 c
  • 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.

How To Make shannon's peanut butter cup cheese cake

  • 1
    Please note **** Plan ahead , Cheesecake needs to chill for at least 4 hours.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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