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  1. Exported from MasterCook

  2. REESE'S PEANUT BUTTER CUPS CHEESECAKE

  3. 10 Preparation Time :

  4. Categories : Cheesecakes Cakes

  5. Desserts

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. --CRUST--

  8. 1 c Chocolate wafer cookies

  9. -crumbled

  10. 1/2 c Roasted unsalted peanuts

  11. -coarsely chopped

  12. 1/4 c Unsalted butter, melted

  13. 2 tb Brown sugar, firmly packed

  14. 1 pn Salt

  15. --FILLING--

  16. 32 oz Cream cheese at room temp

  17. 1 1/2 c Brown sugar, firmly packed

  18. 1/2 c Creamy peanut butter -- do not

  19. -use old-fashioned or -freshly ground

  20. 4 lg Eggs

  21. 1/4 c Whipping cream

  22. 2 1/2 c Reese's Peanut Butter Cups

  23. -(ab. 10 oz) 3/4 inch pieces

  24. --TOPPING--

  25. 2 c Sour cream

  26. 1/4 c Sugar

  27. 1 t Vanilla extract

  28. CRUST: Position rack in center of oven and preheat to

  29. 9 inch springform pan with

  30. 2 3/4 inch

  31. sides. Mix chocolate cookie crumbs, chopped peanuts,

  32. melted butter, brown sugar and pinch of salt in bowl

  33. until well combined. Press mixture evenly onto bottom

  34. and 1/2 inch up sides of pan. Bake until crust is set,

  35. about 8 min. Cool in pan on rack. Reduce oven

  36. temperature to 325

  37. FILLING: Using electric mixer,

  38. beat cream cheese and brown sugar in large bowl until

  39. smooth. Add peanut butter and vanilla extract and beat

  40. just until blended. Add eggs 1 at a time, beating just

  41. until blended after each addition. Add whipping cream

  42. and beat until smooth. Stir in peanut butter cup

  43. pieces. Pour filling into crust. Bake until sides of

  44. cake are set but center still moves slightly, about 55

  45. minutes. Cool cake in pan on rack 10 min. TOPPING:

  46. Blend sour cream, sugar and vanilla extract in medium

  47. bowl. Carefully spoon topping over cheesecake. Return

  48. cheesecake to oven and bake for 5 minutes. Cool

  49. cheesecake in pan on rack. Run small sharp knife

  50. around edge of cheesecake to loosen. Cover and refrigerate overnight.(This can be prepared up to 3

  51. days ahead. Keep refrigerated.) Release pan sides. Let

  52. stand 20 minutes at room temperature before serving. - - - - - - - - - - - - - - - - - -

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