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    Peanut Butter Cup Cheesecake


    Source of Recipe


    Sandy H. (EDC)

    Recipe Introduction


    This is definitely a do-the-day-before company dessert! But oh, so worth it!!

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3404.9

    List of Ingredients




    Crust:
    4 1/2 cups broken-up Oreos
    1 cup chopped roasted peanuts
    1 stick butter or margarine, melted

    Filling:
    2 lbs. cream cheese, softened
    5 eggs
    1 1/2 cups packed brown sugar
    1 cup smooth peanut butter
    1/2 cup whipping cream
    1 tsp. vanilla
    12 Reese's Peanut Butter Cups, broken into small pieces

    Recipe



    Process cookies and peanuts in processor until fine. Stir in melted butter and pat in bottom of lightly greased 10-inch springform pan. Prepare crust and set aside.

    Beat cream cheese in mixer bowl until light. Add eggs, and beat well. Add sugar, peanut butter, and cream; mix until smooth. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula- don't crush them! Pour filling into prepared crust.

    Place the pan into a larger baking pan, and pour hot water into the larger pan so that water comes about 1 inch up the sides of the springform pan. (You can also just place a pan of hot water on the lower rack of the oven instead.)

    Bake at 275 degrees for 1 1/2 hrs., or until firm and slightly browned.

    Topping:
    2 ounces sour cream
    1/2 cup sugar

    Mix topping right before cake is done. Take out of oven and spread with topping; return to oven 5 minutes. Remove springform pan from water bath and let cool one hour - then refrigerate and chill 4 hrs. or overnight.

 

 

 

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