From Ruggles Restaurant in Houston

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Name: Peanut Butter Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 4 1/2 cups Oreo cookies crushed; 1 cup roasted peanuts chopped; 2 lbs cream cheese softened; 5 Eggs at room temperature; 1 1/2 cups brown sugar firmly packed; 1 cup creamy peanut butter no-stir natural style; 1/2 cup whipping cream; 1 tsp vanilla extract; 12 Reese's Peanut Butter Cups cut into pieces; 8 oz Sour Cream; 1/2 cup sugar

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INGREDIENTS

For the Crust:
4 1/2 cups Oreo cookies ; crushed
1 cup roasted peanuts ; chopped
For the Filling:
2 lbs cream cheese ; softened
5 Eggs ; at room temperature
1 1/2 cups brown sugar ; firmly packed
1 cup creamy peanut butter ; no-stir natural style
1/2 cup whipping cream
1 tsp vanilla extract
12 Reese's Peanut Butter Cups ; cut into pieces
For The Topping:
8 oz Sour Cream
1/2 cup sugar

Servings

INSTRUCTIONS

Please Note: Cheesecake needs to chill for at least 4 hours after baking.

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.

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.

NOTES

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Peanut Butter Cheesecake

For the Crust:
4 1/2 cups Oreo cookies crushed
1 cup roasted peanuts chopped
 For the Filling:
2 lbs cream cheese softened
5 Eggs at room temperature
1 1/2 cups brown sugar firmly packed
1 cup creamy peanut butter no-stir natural style
1/2 cup whipping cream
1 tsp vanilla extract
12 Reese's Peanut Butter Cups cut into pieces
 For The Topping:
8 oz Sour Cream
1/2 cup sugar