REESE'S PEANUT BUTTER CUPS CHEESECAKE

      Title: REESE'S PEANUT BUTTER CUPS CHEESECAKE
  Categories: Cheesecakes, Cakes, Desserts
       Yield: 10 Servings
  
 MMMMM---------------------------CRUST--------------------------------
       1 c  Chocolate wafer cookies
            -crumbled
     1/2 c  Roasted unsalted peanuts;
            -coarsely chopped
     1/4 c  Unsalted butter, melted
       2 tb Brown sugar, firmly packed
       1 pn Salt
 
 MMMMM--------------------------FILLING-------------------------------
      32 oz Cream cheese at room temp
   1 1/2 c  Brown sugar, firmly packed
     1/2 c  Creamy peanut butter; do not
            -use old-fashioned or
            -freshly ground
       1 ts Vanilla extract
       4 lg Eggs
     1/4 c  Whipping cream
   2 1/2 c  Reese's Peanut Butter Cups
            -(ab. 10 oz) 3/4 inch pieces
 
 MMMMM--------------------------TOPPING-------------------------------
       2 c  Sour cream
     1/4 c  Sugar
       1 ts Vanilla extract
  
   CRUST: Position rack in center of oven and preheat to 350~. Butter 9
   inch springform pan with 2 3/4 inch 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
   inch up sides of pan. Bake until crust is set, about 8 min. Cool in
   pan on rack. Reduce oven temperature to 325~. FILLING: Using electric
   mixer, beat 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 min. TOPPING: Blend sour cream, sugar and vanilla extract in
   medium bowl. Carefully spoon topping over cheesecake. Return
   cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on
   rack. Run small sharp knife around edge of cheesecake to loosen.
   Cover and refrigerate overnight.(This can be prepared up to 3 days
   ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at
   room temperature before serving.
[ add our full cookbook to your website ] [ Search The Cookbook ]