PREHEAT OVEN TO 275. WRAP THE SPRINGFORM PAN WITH FOIL
For the crust: Combine the crushed Oreos and peanuts with the melted butter. Press onto the bottom and sides of a 10" springform pan.
For the filling: Beat the cream cheese until smooth. Add the eggs, one at a time, beating well after each addition. Add the sugar, peanut butter and cream - mix until smooth. Stir in the vanilla, then fold in the peanut butter cup pieces with a rubber spatula. Pour the filling into the prepared crust.
Place the pan into a large baking pan. Pour hot water into the pan so the water comes 1" up the sides of the springform pan. Bake at 275 for 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. Run a knife around the edge of the pan to loosen it. Refrigerate for at least 4 hours before serving.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 682 (55%)|
|Amt Per Serving||% DV|
|Total Fat 75.8g||101 %|
|Saturated Fat 33.1g||165 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 316.3mg||97 %|
|Sodium 791.8mg||27 %|
|Potassium 597.1mg||16 %|
|Total Carbohydrate 126.8g||37 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 122.7g|
|Protein 20.8g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1232
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