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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup (not natural-style)
1/2 cup whipping cream
1 tsp vanilla extract
12 Peanut Butter cups, broken into small pieces
For The Topping I think I'll do a chocolate topping instead
3 ounces sour cream
1/2 cup sugar
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.
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 for 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. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours.
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PEANUT BUTTER CUP CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup (not natural-style)
1/2 cup whipping cream
1 tsp vanilla extract
12 Peanut Butter cups, broken into small pieces
For The Topping I think I'll do a chocolate topping instead
3 ounces sour cream
1/2 cup sugar
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.
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 for 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. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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