Reese's peanut butter cups cheesecake
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Reese's peanut butter cups cheesecake
  Peanut    Butter    Cheesecakes    Cakes  
Last updated 6/12/2012 1:20:11 AM. Recipe ID 51806. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Reese's peanut butter cups cheesecake
 Categories: Cheesecakes, Cakes, Desserts
      Yield: 10 Servings
      1 c  Chocolate wafer cookies
    1/2 c  Roasted unsalted peanuts;
           -coarsely chopped
    1/4 c  Unsalted butter, melted
      2 tb Brown sugar, firmly packed
      1 pn Salt

     32 oz Cream cheese at room temp
  1 1/2 c  Brown sugar, firmly packed
    1/2 c  Creamy peanut butter; do not
           -use old-fashioned or
           -freshly ground
      1 ts Vanilla extract
      4 lg Eggs
    1/4 c  Whipping cream
  2 1/2 c  Reese's Peanut Butter Cups
           -(ab. 10 oz) 3/4 inch pieces

      2 c  Sour cream
    1/4 c  Sugar
      1 ts Vanilla extract
  CRUST: Position rack in center of oven and preheat to 350~. Butter 9
  inch springform pan with 2 3/4 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 1/2
  inch up sides of pan. Bake until crust is set, about 8 min. Cool in
  pan on rack. Reduce oven temperature to 325~. 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.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 51806 (Apr 03, 2005)

[an error occurred while processing this directive]