Ruggles Reese's Peanut Butter Cup Cheesecake |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 10 |
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This was a best selling dessert for Ruggles Grill, in Houston. It's a little different than some peanut butter cheesecakes-very good-with that winning combo, chocolate and peanut butter! Hope you enjoy. Ingredients:
4 1/2 cups crushed oreo cookies |
1 cup chopped roasted peanuts |
1/2 cup butter, melted |
2 lbs cream cheese, softened |
5 eggs, at room temperature |
1 1/2 cups firmly packed brown sugar |
1 cup smooth peanut butter (not natural-style) |
1/2 cup whipping cream |
1 teaspoon vanilla extract |
12 reese's peanut butter cups, broken into small pieces |
3 ounces sour cream |
1/2 cup sugar |
Directions:
1. Please Note****Plan ahead-cheesecake needs to chill for at least 4 hours.
2. To Make The Crust:.
3. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
4. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
5. To Make The Filling:.
6. Beat cream cheese in bowl of electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. Add sugar, peanut butter and cream; mix until smooth.
9. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
10. Pour filling into prepared crust.
11. Place springform pan into a larger baking pan.
12. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
13. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
14. For The Topping:.
15. Combine the sour cream and sugar and spread on the cheesecake.
16. Return the cake to the oven for 5 minutes.
17. Remove from the oven and allow to cool on a wire rack for one hour.
18. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
19. Refrigerate for at least 4 hours.
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