ruggles reeses peanut butter cup cheesecake

Ingredients ruggles reeses peanut butter cup cheesecake

For The Crust
4 1/2 cup crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter (melted)
For The Filling
2 lb cream cheese softened
5 eggs at room temperature
1 1/2 cup firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tsp vanilla extract
12 Reese's Peanut Butter Cups broken into small pieces
For The Topping
3 oz sour cream
1/2 cup sugar

how to make ruggles reeses peanut butter cup cheesecake

Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.

Pat the crust mixture onto the bottom and sides of a 10-inch springform pan.

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 cups 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 1-1/2 hours, or until firm and lightly browned.

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.

Refrigerate for at least 4 hours.