![[WetLeather]](/images/smallwet2.gif)
| Name: | Peanut Buter Cup Cheesecake | Contributor: | Jim Franklin |
|---|---|---|---|
| Description: | Peanut butter cheesecake in a chocolate cookie crust | Posted: | 1995-05-05 |
| Key words: | cheesecake | Category: | Desserts |
| ID: | 859 | Updated: | 2008-06-12 21:05:01 |
| Ingredients: | Crust:
1 cup chocolate wafer cookie crumbs (about 5.5 oz) 1/2 cup roasted unsalted peanuts, coarsely chopped (about 2.5 oz) 1/4 cup (1/2 stick) unsalted butter, melted 2 tablespoons firmly packed golden brown sugar Pinch of salt Filling: 4 8-oz packages cream cheese at room temperature 1 1/2 cups firmly packed golden brown sugar 1/2 cup creamy peanut butter (NOT old-fashioned or freshly ground) 1 teaspoon vanilla extract 4 large eggs 1/4 cup whipping cream 2 1/2 cups 3/4-inch pieces Reese's Peanut Butter Cups (about 10 oz) Topping: 2 cups sour cream 1/4 cup sugar 1 teaspoon vanilla extract |
||
| Preparation: | CRUST:
Position rack in center of oven and preheat to 350F. Butter a 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 325F. 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. TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. Release pan sides. Let stand 20 minutes at room temperature before serving. |
||
| Notes: | Can be prepared 3 days ahead. Keep refrigerated. | ||
| Equipment: | |||