Sweet Cheesecake Recipes
Reese's Peanut Butter Cups Cheesecake
Yield: 10 servings
Ingredients
Crust
- 1 cup chocolate wafer cookies, crumbled
- 1/2 cup roasted unsalted peanuts, coarsely chopped
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar, firmly packed
- Pinch of salt
Filling
- 32 ounces cream cheese (room temperature)
- 1 1/2 cups brown sugar, firmly packed
- 1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup whipping cream
- 2 1/2 cups Reese's Peanut Butter Cups (about 10 ounces), cut into 3/4 inch pieces
Topping
- 2 cups sour cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Position rack in center of oven and heat to 350 degrees F. Butter a 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 minutes.
- Cool in pan on rack.
- Reduce oven temperature to 325 degrees F.
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 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 slightly, about 55 minutes.
- Cool cake in pan on rack for 10 minutes.
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 for 20 minutes at room temperature before serving.