Ruggles Reese’s Peanut Butter Cup Cheesecake Recipe

Ruggles Reese’s Peanut Butter Cup Cheesecake Recipe

Total Time

02:15 mins

Preparation 00:40 mins

Cooking 01:35 mins

Recipe ingredients:

  • for the crust
  • 4 1⁄2 cups crushed oreo cookies
  • 1 cup chopped roasted peanuts
  • 1⁄2 cup butter, melted
  • for the filling
  • 2 lbs cream cheese, softened
  • 5 eggs, at room temperature
  • 1 1⁄2 cups firmly packed sugar/' title="brown sugar">brown sugar
  • 1 cup smooth peanut butter (not natural-style)
  • 1⁄2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 12 reese's peanut butter cups, broken into small pieces
  • for the topping
  • 3 ounces sour cream
  • 1⁄2 cup sugar

Preparation of the recipe:

Please Note****Plan ahead–cheesecake needs to chill for at least 4 hours.

To Make The Crust:.

Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.

Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling:.

Beat cream cheese in bowl of electric mixer until smooth.

Add eggs, one at a time, beating well after each addition.

Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

Pour filling into prepared crust.

Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.

Combine the sour cream and sugar and spread on the cheesecake.

Return the cake to the oven for 5 minutes.

Remove from the oven and allow to cool on a wire rack for one hour.

You may run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours.

Source: Ruggles Reese’s Peanut Butter Cup Cheesecake Recipe