peanut butter & oreo's cheesecake

Name: Peanut Butter & Oreo's Cheesecake
Prep time: 50 min
Cook time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: ## FOR THE CRUST; 4 1/2 cup(s) crushed oreos; 1/2 cup(s) melted butter; 1 cup(s) chopped roasted peanuts; ## FOR THE FILLING; 2 pound(s) softened cream cheese; 5 - eggs at room temperature; 1 1/2 cup(s) packed brown sugar; 1 cup(s) smooth peanut butter; 1/2 cup(s) whipping cream; 1 teaspoon(s) vanilla extract; 12 - reese's peanut butter cups, broken into pieces; ## FOR THE TOPPING; 3 1/2 ounce(s) sour cream; 1/2 cup(s) sugar

(1 RATING)

282 Pinches 1 Photo

Cosette Khoryati

Beirut

Updated on Feb 4, 2013

Delicious and rich cheesecake. Great reviews from people who tasted it, the best one was "This is Sinful!".

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Reese's Peanut Butter Cup Cheesecake with Oreo crust and toasted peanuts.

prep time 50 Min

cook time 1 Hr 40 Min

method Bake

yield 12 serving(s)

Ingredients

FOR THE CRUST
4 1/2 cups crushed oreos
1/2 cup melted butter
1 cup chopped roasted peanuts
FOR THE FILLING
2 pounds softened cream cheese
5 - eggs at room temperature
1 1/2 cups packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon vanilla extract
12 - reese's peanut butter cups, broken into pieces
FOR THE TOPPING
3 1/2 ounces sour cream
1/2 cup sugar

How To Make peanut butter & oreo's cheesecake

Step 1

Prepare 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.

Step 2

Prepare the filling: -Beat cream cheese (at room temperature) 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 well until smooth. -Stir in vanilla, then fold in peanut butter cup pieces. -Pour filling into prepared crust. -Cover the outside of the springform pan with foil. -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 for 1-1/2 hours, or until firm and lightly browned.
Step 3

Prepare 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 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. (Preferably overnight)
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