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Monday, February 6, 2012

Reese's Cheesecake

For The Crust  Note:  I use graham crackers instead of Oreo cookies as I am not a big fan of that crust.

For The Filling

  • 2 lbs cream cheese , softened
  • 5 eggs , at room temperature
  • 1 ½ cups firmly packed brown sugar
  • 1 cup smooth peanut butter (not natural-style)
  • ½ cup whipping cream
  • 1 teaspoon vanilla extract
  • 12 Reese's Peanut Butter cups , broken into small pieces

For The Topping


Directions:

  1. Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
  2. To Make The Crust:.
  3. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
  4. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
  5. To Make The Filling:.
  6. Beat cream cheese in bowl of electric mixer until smooth.
  7. Add eggs, one at a time, beating well after each addition.
  8. 8\Add sugar, peanut butter and cream; mix until smooth.
  9. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
  10. Pour filling into prepared crust.
  11. Place springform pan into a larger baking pan
  12.  
  13.  
    Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan
  14.  
    Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
  15.  
    For The Topping:.
  16.  
    Combine the sour cream and sugar and spread on the cheesecake.
  17.  
    Return the cake to the oven for 5 minutes.
  18. Remove from the oven and allow to cool on a wire rack for one hour.
  19.  
    You may run a knife along the edge of the cake to loosen it from the pan somewhat.
  20. Refrigerate for at least 4 hours.Pinned Image
  21.  


Read more: http://www.food.com/recipe/ruggles-reeses-peanut-butter-cup-cheesecake-114907#ixzz1le91nNAY
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