Sunday, August 23, 2015


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
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.
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
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