Peanut Butter Cup Cheesecake

This is a recipe that is used by several restaurants.

Ingredients

Crust

• 2 to 3 cups chocolate cookie crumbs
• 1 cup roasted unsalted peanuts, coarsely chopped
• 1/2 cup unsalted butter, melted
• 4 tablespoons firmly packed golden brown sugar
• Pinch of salt

Filling

• 32 ounces cream cheese (room temperature)
• 1 1/2 cups firmly packed golden brown sugar
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/4 cup whipping cream
• 2 1/2 cups Reese's Peanut Butter Cups, cut into 3/4 inch pieces

Topping

• 1 (12 ounce) bag semisweet chocolate chips
• 4 tablespoons unsalted butter
• 1/4 cup water

Instructions

Crust

1. Position rack in center of oven and preheat to 350 degrees F. Butter a 9 inch springform pan.
2. 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 sides of pan.
3. Bake until set, about 8 minutes.
4. Set aside to cool.
5. Reduce oven to 325 degrees F.

Filling

1. Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth.
2. Add peanut butter and vanilla extract and beat just until blended.
3. Add eggs, one at a time, beating just until blended after each addition.
4. Add whipping cream and beat until smooth.
5. Stir in peanut butter cup pieces. Pour filling into crust.
6. Bake until sides of cake are set, but center still moves slightly, about 55 minutes.
7. Cool cake in pan.

Topping

1. Place all ingredients in microwaveable bowl and heat at 50% power for 30 seconds.
2. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. DO NOT OVERHEAT. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges.
3. Cover and refrigerate overnight.

Attribution

Posted by CookinMom at Recipe Goldmine, May 20, 2001.