Peanut Butter Cup Cheesecake
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Peanut Butter Cup Cheesecake
  Peanut    Butter    Cheesecakes  
Last updated 6/12/2012 12:49:05 AM. Recipe ID 10371. Report a problem with this recipe.
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      Title: Peanut butter cup cheesecake
 Categories: Desserts, Cheesecakes
      Yield: 10 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1 c  Choc. wafer cookie crumbs
  2 1/2 oz Roasted unsalted peanuts
           -- coarsely chopped
    1/4 c  Unsalted butter; melted
      2 tb Golden brown sugar
           -- firmly packed
      1 pn Salt

MMMMM--------------------------FILLING-------------------------------
     24 oz Cream cheese; room temp.
  1 1/2 c  Golden brown sugar
           -- firmly packed
    1/2 c  Creamy peanut butter
           -- do not use freshly-ground
      1 ts Vanilla extract
      4 lg Eggs
    1/4 c  Whipping cream
     10 oz Reese's Peanut Butter Cups
           -- cut into 3/4-inch pieces

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour cream
    1/4 c  Sugar
      1 ts Vanilla extract
 
  FOR CRUST: Position rack in center of oven and preheat to 350 F.
  Butter 9-inch-diameter springform pan with 2-3/4-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 1/2-inch up sides of pan.  Bake until crust is set,
  about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325
  degrees F.
  
  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. Keep refrigerated.) Release pan sides. Let
  stand 20 minutes at room temperature before serving.
  




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Recipe ID 10371 (Apr 03, 2005)

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