Peanut Butter Cup Cheesecake
Jeff
ingredients
- Crust
- 1 cup chocolate wafer cookies, crumbled
- 1/2 cup roasted unsalted peanuts, coarsely chopped
- 1/4 cup butter, melted
- 2 tablespoons brown sugar, firmly packed
- pinch of salt
- Filling
- 32 oz. cream cheese, softened
- 1 1/2 cups brown sugar, firmly packed
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 4 large eggs
- 1/4 cup whipping cream
- 2 1/2 cups peanut butter cup (about 10 oz.) cut into 3/4 inch pieces.
- Topping
- 2 cups sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
directions
- 1
Crust:
- 2
Position rack in center of oven and preheat to 350°. Butter a 9 inch spring form pan.
- 3
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and salt in a 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 wire rack. Reduce oven to 325°.
- 4
Filling:
- 5
Using an electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla 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 pieces. Pour filling into crust. Bake until cake sides are set but center still moves slightly, about 55 minutes. Cool cake in pan on wire rack for 10 minutes.
- 6
Topping:
- 7
Blend sour cream, sugar and vanilla in a 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. Release pan sides. Let stand at room temperature for 20 minutes prior to serving.
notes
9 inch spring form pan needed
Source: Jeff
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