Minggu, 25 November 2012

Ruggles Reese's Peanut Butter Cup Cheesecake


This cheesecake turned out beautifully! I didn't have a deep enough pan to do a true water bath (the water only came up about 3/4" on the side), so I baked it until the internal temp was 160 degrees. It was gorgeous!

Ingredients:

For The Crust
  • 4 1/2 cups crushed Oreo cookies
  • 1 cup chopped roasted peanuts
  • 1/2 cup butter, melted

For The Filling:
  • 2 lbs cream cheese, softened
  • 5 eggs, at room temperature
  • 1 1/2 cups firmly packed brown sugar
  • 1 cup smooth peanut butter     (not natural-style)
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 12 Reese's Peanut Butter cups, broken into small pieces

For The Topping
  • 3 ounces sour cream
  • 1/2 cup sugar

Instructions:

Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

To Make The Crust:.
  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 bottom and sides of a 10-inch springform pan.

To Make The Filling:.
  1. Beat cream cheese in bowl of electric mixer until smooth.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add sugar, peanut butter and cream; mix until smooth.
  4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
  5. Pour filling into prepared crust.
  6. Place springform pan into a larger baking pan.
  7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  8. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.
  1. Combine the sour cream and sugar and spread on the cheesecake.
  2. Return the cake to the oven for 5 minutes.
  3. Remove from the oven and allow to cool on a wire rack for one hour.
  4. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
  5. Refrigerate for at least 4 hours.

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