By Katie
If you're anything like me, you might be saying "Enough already!" to all of the gingerbread and pumpkin and cinnamon desserts that are so common during the holidays. Not to say that I don't adore those flavors, but by the time the New Year rolls around I am so ready for something different.
Well, fellow bakers, have I got the cheesecake for you! It combines two of my greatest food loves: peanut butter and cheese! You can't go wrong with that combination. Allow me to introduce you to the deliciousness that is Reese's Peanut Butter Cup Cheesecake. While it's not the easiest nor quickest of desserts to make, it sure is worth the effort!
Photo credit: RecipeZaar
(I lost my camera battery charger so I couldn't take a photo of my own cheesecake!)
Reese's Peanut Butter Cup Cheesecake
(as found at RecipeZaar)
INGREDIENTS
For The Crust:
- 4½ cups crushed Oreo cookies
- 1 cup chopped roasted peanuts
- ½ cup butter, melted
For The Filling:
- 2 lbs cream cheese, softened
- 5 eggs, at room temperature
- 1½ cups firmly packed brown sugar
- 1 cup smooth peanut butter (not natural-style)
- ½ cup whipping cream
- 1 teaspoon vanilla extract
- 12 Reese's Peanut Butter cups, broken into small pieces (plus more if you want to sprinkle some on top)
For The Topping:
- 3 ounces sour cream
- ½ cup sugar
DIRECTIONS
To Make The 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.
To Make The 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°F 1-1/2 hours, or until firm and lightly browned. (I recommend baking for at least an extra half hour.)
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.
- You may run a knife along the edge of the cake to loosen it from the pan somewhat.
- Refrigerate for at least 4 hours.
Bon Appétit, dear readers!









