Shannon's Peanut Butter Cup Cheese Cake

Shannon's Peanut Butter Cup Cheese Cake

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Shannon Sharp

By
@Sharps749

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

Rating:

★★★★★ 1 vote

Serves:
12
Prep:
45 Min
Cook:
1 Hr 30 Min

Ingredients

  • FOR THE CRUST

  • 4 1/2 c
    crushed oreo cookies
  • 1 c
    chopped, roasted peanuts
  • 1/2 c
    butter,melted
  • 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
  • 1/2 c
    sugar
  • 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

Step-by-Step

  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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