shannon's peanut butter cup cheese cake

★★★★★ 1 Review
Sharps749 avatar
By Shannon Sharp
from Jacksonville, FL

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

serves 12
prep time 45 Min
cook time 1 Hr 30 Min

Ingredients For shannon's peanut butter cup cheese cake

  • 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.
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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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