PEANUT BUTTER CUP CHEESECAKE Ingredients For The Crust 4 ½ cups crushed Oreo cookies 1 cup chopped roasted peanuts ½ cup butter, melted For The Filling 2 lbs cream cheese, softened 5 eggs, at room temperature 1 ½ cups firmly packed brown sugar 1 cup smooth peanut butter ( not natural-style) ½ cup whipping cream 1 teaspoon vanilla extract 12 Reese’s Peanut Butter cups, broken into small pieces For The Topping 3 ounces sour cream ½ cup sugar Directions Please Note****Plan ahead–cheesecake needs to chill for at least 4 hours. 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. 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.
Directions 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 the larger pan so that the water comes 1 inch up the sides of the springform pan. Bake at 275°F 1-½ hours, or until firm and lightly browned. For 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 on a 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. Photo by Gayla J RECIPE COURTESY OF www.food.com Thanks for passing my posts around to your friends FOLLOW ME on Facebook. I am always posting awesome stuff! https://www.facebook.com/michele.wrecsics.7.