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Peanut Butter Cup Cheesecake




Source of Recipe


Posted By: GourmetGal


List of Ingredients




CRUST

1 Cup Chocolate wafer cookie crumbs
2-1/2 ozs. Roasted unsalted peanuts, coarsely chopped
1/4 Cup Unsalted butter, melted
2 Tablespoons Golden brown sugar,firmly packed
1 Pinch Salt

FILLING

24 ozs. Cream cheese, room temperature
1-1/2 Cups Golden brown sugar, firmly packed
1/2 Cup Creamy peanut butter, do not use freshly-ground
1 Teaspoon Vanilla extract
4 Large Eggs
1/4 Cup Whipping cream
10 ozs. Reese's Peanut Butter Cups, cut into 3/4" pieces

TOPPING

2 Cups Sour cream
1/4 Cup Sugar
1 Teaspoon Vanilla extract



Recipe



.
FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter
9"-diameter springform pan with 2-3/4"-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" up sides of pan.
Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce
oven temperature to 325 degrees.

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.