Peanut Butter Cup Cheesecake

June 27, 2007 at 1:10 pm · Filed under Desserts

View my experience with this recipe.

Ingredients:

Crust:

  • 4 1/2 cups crushed Oreo cookies
  • 1 cup chopped roasted peanuts
  • 1/2 cup butter, melted

Filling:

  • 2 lbs 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 vanilla extract
  • 12 Reese’s Peanut Butter cups, broken into small pieces

Topping:

  • 3 ounces sour cream
  • 1/2 cup sugar

Directions:

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 spring-form 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 spring-form 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 spring-form pan. Bake at 275 degrees 1-1/2 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.

Serves 10.

Nutrition:

Calories 1558 g, Fat 101.6 g, Saturated Fat 41.3 g, Cholesterol 251 mg, Sodium 1271 mg, Carbohydrate 143.5 g, Fiber 7.3 g, Sugars 99.7 g, Protein 30.7 g

Substitutions:

My baking instructions: Preheat oven to 350 degrees and bake cheesecake for 15 minutes. Then lower the temperature to 200 degrees and bake for 2 hours. Turn the oven off, run a knife around the edge of the cheesecake, and leave in the oven for 2 more hours. Then place the cheesecake in the refrigerator overnight.

For the topping, I mixed 5 ounces of semi sweet chocolate and 1/4 cup of sour cream over low heat until it melted. I spread this on top of the cheesecake after it set in the refrigerator overnight.

Recipe courtesy of www.recipezaar.com

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