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Peanut Butter Cup Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
1 cup chocolate wafer cookie crumbs
1/2 cup roasted unsalted peanuts
1/4 cup unsalted butter, melted
2 Tbsps. firmly packed golden brown sugar
pinch of salt

Filling:
4 8-ounce packages cream cheese, room temperature
1 1/2 cups firmly packed golden brown sugar
1/2 cup creamy peanut butter
1 tsp vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups 3/4" pieces Reese's Peanut Butter Cups

Topping:
2 cups sour cream
1/2 cup sugar
1 tsp vanilla


Recipe



For crust: Position rack in center of oven and preheat to 350 degrees. Butter 9" diameter springform pan with 2 3/4 inch-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 one 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 slighlty, about 55 minutes. Cool cake in pan on rack 10 minutes.

For Topping:
Blend sour cream, sugar and vanilla 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. Release pan sides. Let stand 20 minutes at room temperature before serving. Makes 10 servings. Heavenly!!!!!