Peanut Butter Cup Cheesecake
Peanut Butter Cup Cheesecake requires about 3 hours from start to finish. This recipe serves 14 and costs $2.14 per serving. One portion of this dish contains roughly 18g of protein, 67g of fat, and a total of 966 calories. Head to the store and pick up milk chocolate, roasted peanuts, creamy peanut butter, and a few other things to make it today. This recipe from Bake or Break has 160 fans. With a spoonacular score of 52%, this dish is solid. If you like this recipe, you might also like recipes such as Peanut Butter Cup Cheesecake, Peanut Butter Cup Cheesecake, and Peanut Butter Cup Cheesecake.
Servings: 14
Preparation duration: 45 minutes
Cooking duration: 135 minutes
Ingredients:
1 & 1/2 cups firmly packed light brown sugar
32 ounces cream cheese, at room temperature
1 cup creamy peanut butter
5 large eggs
1/2 cup heavy cream
5 ounces milk chocolate
4 & 1/2 cups crushed Oreo cookies
12 regular-sized peanut butter cups, broken into small pieces
1 cup chopped roasted peanuts
1/4 cup sour cream
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Equipment:
oven
food processor
bowl
hand mixer
springform pan
knife
sauce pan
Cooking instruction summary:
To make the crust:Preheat oven to 350F.Place the cookies and peanuts in the bowl of a food processor. Pulse until combined. Add the melted butter and pulse until combined.Press the crust firmly onto the bottom and up the sides of a 10-inch springform pan.To make the filling:Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the eggs, one at a time, mixing well after each addition.Add the sugar, peanut butter, cream, and vanilla. Mix until smooth. Stir in the peanut butter cups.Pour the filling into the prepared crust.Bake for 15 minutes.Decrease the oven temperature to 200F. Bake for 2 hours.Turn off oven. Remove the cheesecake from oven and run a knife around the edges of the cheesecake. Place the cheesecake back in the oven for 2 hours.Cover and refrigerate overnight.To make the topping:Place the chocolate chips and sour cream in a small saucepan. Cook over low heat, stirring constantly, until smooth.Spread over the top of the cheesecake. Return the cheesecake to refrigerator for 30 minutes, or until the topping is set.
Step by step:
1. To make the crust:Preheat oven to 350F.
2. Place the cookies and peanuts in the bowl of a food processor. Pulse until combined.
3. Add the melted butter and pulse until combined.Press the crust firmly onto the bottom and up the sides of a 10-inch springform pan.To make the filling:Using an electric mixer on medium speed, beat the cream cheese until smooth.
4. Add the eggs, one at a time, mixing well after each addition.
5. Add the sugar, peanut butter, cream, and vanilla.
6. Mix until smooth. Stir in the peanut butter cups.
7. Pour the filling into the prepared crust.
8. Bake for 15 minutes.Decrease the oven temperature to 200F.
9. Bake for 2 hours.Turn off oven.
10. Remove the cheesecake from oven and run a knife around the edges of the cheesecake.
Place the cheesecake back in the oven for 2 hours.Cover and refrigerate overnight.To make the topping
1. Place the chocolate chips and sour cream in a small saucepan. Cook over low heat, stirring constantly, until smooth.
2. Spread over the top of the cheesecake. Return the cheesecake to refrigerator for 30 minutes, or until the topping is set.
Nutrition Information:
covered percent of daily need
Related Videos:
No Bake Reeses Peanut Butter Cup Cheesecake Recipe
