Peanut Butter Cup Cheesecake
Yield
10 servingsPrep
35 minCook
70 minReady
140 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | cup |
chocolate wafer or graham crumbs
|
* |
| 2 ½ | ounces |
peanuts, unsalted
roasted, coarsely chopped |
*
|
| ¼ | cup |
butter
, |
|
| 2 | tablespoons |
brown sugar, light
firmly packed |
|
| 1 | pinch |
salt
|
*
|
| filling | |||
| 24 | ounces |
cream cheese
room temp. |
|
| 1 ½ | cups |
brown sugar, light
firmly packed |
*
|
| ½ | cup |
peanut butter
creamy, do not use freshlyground |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
large |
|
| ¼ | cup |
heavy whipping cream
|
|
| 10 | ounces |
peanut butter cups
cut into 3/4inch pieces |
* |
| topping | |||
| 2 | cups |
sour cream
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 237 | ml |
chocolate wafer or graham crumbs
|
* |
| 72.3 | ml/g |
peanuts, unsalted
roasted, coarsely chopped |
*
|
| 59 | ml |
butter
, |
|
| 3E+1 | ml |
brown sugar, light
firmly packed |
|
| 1 | pinch |
salt
|
*
|
| filling | |||
| 693.6 | ml/g |
cream cheese
room temp. |
|
| 355 | ml |
brown sugar, light
firmly packed |
*
|
| 118 | ml |
peanut butter
creamy, do not use freshlyground |
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
large |
|
| 59 | ml |
heavy whipping cream
|
|
| 289 | ml/g |
peanut butter cups
cut into 3/4inch pieces |
* |
| topping | |||
| 473 | ml |
sour cream
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
FOR CRUST:
Position rack in center of oven and preheat to 350℉ (180℃).
Butter 9-inch-diameter springform pan with 2¾ inch-high sides.
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined.
Press mixture evenly onto bottom and ½-inch up sides of pan.
Bake until crust is set, about 8 minutes.
Cool in pan on rack.
Reduce oven temperature to 325℉ (160℃).
FOR FILLING:
Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth.
Add peanut butter and vanilla extract and beat just until blended.
Add eggs, 1 at a time, beating just until blended after each addition.
Add whipping cream and beat until smooth.
Stir in peanut butter cup pieces.
Pour filling into crust.
Bake until sides of cake are set but center still moves slightly, about 55 minutes.
Cool cake in pan on rack 10 minutes.
FOR TOPPING:
Blend sour cream, sugar and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake.
Return cheesecake to oven and bake 5 minutes.
Cool cheesecake in pan on rack.
Run small sharp knife around edge of cheesecake to loosen.
Cover and refrigerate overnight.
(Can be prepared 3 days ahead and kept refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.
