Title: Reese's Peanut Butter Cups Cheesecake
Categories: Cheesecake Dessert
Yield: 10 Servings
| 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 |
| 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 gr |
| 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 |
| 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.