shannon's peanut butter cup cheese cake

Name: Shannon's Peanut Butter Cup Cheese Cake
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: ## FOR THE CRUST; 4 1/2 cup(s) crushed oreo cookies; 1 cup(s) chopped, roasted peanuts; 1/2 cup(s) butter,melted; ## FOR THE FILING; 2 pound(s) cream cheese, softened; 5 - eggs,at room temperature; 1 1/2 cup(s) firmly packed brown sugar; 1 cup(s) smooth peanut butter ( not natural style); 1/2 cup(s) whipping cream; 1 teaspoon(s) pure vanilla extract; 12 - reese's peanut butter cups , broken into small pieces; ## FOR THE TOPPING; 3 ounce(s) sour cream; 1/2 cup(s) sugar; 14 - reese's peanut butter cups, broke in half and sprinkled on top after cake has been chilled.; 1 1/2 cup(s) chocolate syrup, for drizzling over top.

(1 RATING)

204 Pinches 1 Photo

Shannon Sharp

Jacksonville, FL

Updated on Jan 20, 2012

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

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prep time 45 Min

cook time 1 Hr 30 Min

method ---

yield 12 serving(s)

Ingredients

FOR THE CRUST
4 1/2 cups crushed oreo cookies
1 cup chopped, roasted peanuts
1/2 cup butter,melted
FOR THE FILING
2 pounds cream cheese, softened
5 - eggs,at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter ( not natural style)
1/2 cup whipping cream
1 teaspoon pure vanilla extract
12 - reese's peanut butter cups , broken into small pieces
FOR THE TOPPING
3 ounces sour cream
1/2 cup sugar
14 - reese's peanut butter cups, broke in half and sprinkled on top after cake has been chilled.
1 1/2 cups chocolate syrup, for drizzling over top.

How To Make shannon's peanut butter cup cheese cake

Step 1

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

Step 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.
Step 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.
Step 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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