Yeah – definitely not something you would want to make more than once a year! The crust starts out with 24 Oreo cookies and a half stick of butter – not to mention the roasted peanuts! There are also 16 Reese’s cups in and on this cake, 2 pounds of cream cheese, 1 cup of peanut butter…Thankfully, there will be at least 10 people who might be willing to try this. I don’t know many people who would turn down a Reese’s 😉
Verdict: It’s a little too sweet for my taste, but no one else complained 😉 We have half a cake left, but I have several people in mind to share this with 😉 Thanks for reading, enjoy!
Ruggles Reese’s Peanut Butter Cup Cheesecake – adapted from Food.com **Plan ahead–cheesecake needs to chill for at least 4 hours**
For the Crust:
- 4 1/2 cups crushed Oreo cookies
- 1 cup chopped roasted peanuts
- 1/2 cup butter, melted
For the Filling:
- 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
For the Topping:
- 1/2 cup Reese’s Peanut Butter chips
- 1/2 cup semi-sweet chocolate chips
- 1/4-1/2 cup heavy cream
- 4 Reese’s Cups, chopped
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. 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.
For the Topping: Pour the cream into a microwave safe cup for about 45 seconds. Pour the hot cream over the peanut butter and chocolate chips and don’t stir for about three minutes. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Add more hot cream to thin out the ganache if needed. Add chopped Reese’s to the cheesecake and then drizzle the ganache over all.