Reese's Peanut Butter Cups Cheesecake
Reese's Peanut Butter Cups Cheesecake recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
chocolate wafer cookies
crumbled |
* |
| ½ | cup |
peanuts
roasted, unsalted, coarsely chopped |
|
| ¼ | cup |
butter
, |
|
| 2 | tablespoons |
brown sugar
firmly packed |
|
| 1 | pinch |
salt
|
*
|
| Filling | |||
| 32 | ounces |
cream cheese
at room temperature |
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| ½ | cup |
peanut butter
creamy |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 ½ | cups |
peanut butter cups
|
* |
| Topping | |||
| 2 | cups |
sour cream
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
chocolate wafer cookies
crumbled |
* |
| 118 | ml |
peanuts
roasted, unsalted, coarsely chopped |
|
| 59 | ml |
butter
, |
|
| 3E+1 | ml |
brown sugar
firmly packed |
|
| 1 | pinch |
salt
|
*
|
| Filling | |||
| 924.8 | ml/g |
cream cheese
at room temperature |
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
peanut butter
creamy |
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
heavy whipping cream
|
|
| 591 | ml |
peanut butter cups
|
* |
| Topping | |||
| 473 | ml |
sour cream
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
CRUST: Position rack in center of oven and preheat to 350℉ (180℃).
Butter 9 inch springform pan with 2 ¾ inch 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 min.
Cool in pan on rack. Reduce oven temperature to 325℉ (160℃).
FILLING: Using electric mixer, beat 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 min. TOPPING:
Blend sour cream, sugar and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 minutes.
Cool cheesecake in pan on rack.
Run small sharp knife around edge of cheesecake to loosen.
Cover and refrigerate overnight.
(This can be prepared up to 3 days ahead.
Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.
