The best delicious Peanut Butter Cup Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peanut Butter Cup Cheesecake recipe today!
Hello my friends, this Peanut Butter Cup Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Peanut Butter Cup Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Peanut Butter Cup Cheesecake.
What Makes This Peanut Butter Cup Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peanut Butter Cup Cheesecake.
Ready to make this Peanut Butter Cup Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
1 c Choc. wafer cookie crumbs
2 1/2 oz Roasted unsalted peanuts
— coarsely chopped
1/4 c Unsalted butter; melted
2 tb Golden brown sugar
— firmly packed
1 pn Salt
FILLING
24 oz Cream cheese; room temp.
1 1/2 c Golden brown sugar
— firmly packed
1/2 c Creamy peanut butter
— do not use freshly-ground
1 ts Vanilla extract
4 lg Eggs
1/4 c Whipping cream
10 oz Reese’s Peanut Butter Cups
— cut into 3/4-inch pieces
TOPPING
2 c Sour cream
1/4 c Sugar
1 ts Vanilla extract
FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter
9-inch-diameter springform pan with 2-3/4-inch-high 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.
FOR FILLING: Using electric mixer, beat room temperature 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 minutes.
FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake. Return cheesecake to oven and bake
5 minutes.
Cool cheesecake in pan on rack. Run small sharp knife around edge of
cheesecake to loosen. Cover and refrigerate overnight. (Can be prepared 3
days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at
room temperature before serving.
*
Yields
10 Servings
Leave a Reply