Ruggles Reese's Peanut Butter Cup Cheesecake
I used mini Reese's and Magic Shell on the top. :chef
Ruggles Reese's Peanut Butter Cup Cheesecake
I used mini Reese's and Magic Shell on the top. :chef
Steps
- 1
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
- 2
Pat the crust mixture onto the bottom and sides of a 10-inch springform pan.
- 3
Beat cream cheese in bowl of electric mixer until smooth.
- 4
Add eggs, one at a time, beating well after each addition.
- 5
Add sugar, peanut butter and cream; mix until smooth.
- 6
Stir in vanilla, then fold in peanut butter cups with a rubber spatula.
- 7
Pour filling into prepared crust.
- 8
Place springform pan into a larger baking pan.
- 9
Pour hot water into the larger pan so that the water comes 1-inch up the sides of the springform pan.
- 10
Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
- 11
Combine the sour cream and sugar and spread on the cheesecake.
- 12
Return the cake to the oven for 5 minutes.
- 13
Remove from the oven and allow to cool on a wire rack for one hour.
- 14
Refrigerate for at least 4 hours.
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