Wow, wow, wow. When my honey asked me for a Reese's Cheesecake, I was more than happy to oblige. Honestly, I didn't expect it to be THIS GOOD! This recipe was adapted from the Food.com recipe for the Ruggle's Reese Cup Cheesecake.
What you'll need:
For the crust:
4 1/2 cups oreo cookies (crushed)
1/2 cup butter melted
For the filling:
2 lbs cream cheese (softened)
5 eggs, room temperature
1 1/2 cups firmly packed brown sugar
1 cup of smooth creamy peanut butter
1/2 cup whipping cream
1 teaspoon vanilla extract
24 Reeses Peanut Butter Cup Miniatures (broken into pieces, divided)
Topping:
2 ounces sour cream
1/2 cup granulated sugar
**This is a plan-ahead dessert....cheesecake will need to chill for 4 hours prior to serving**
Preheat oven to 275°.
Make the Crust:
1. Combine Oreo cookies (I crushed mine using a food processor) and melted butter. Stir until the cookie crumbs are completely coated.
2. Pat mixture into bottom and up the sides of a 10-inch spring form pan.
Make the Filling
1. Beat room temperature cream cheese in bowl of an electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter, and cream. Mix until smooth.
4. Stir in vanilla.
5. Fold in peanut butter cups with a rubber spatula.
6. Pour filling into spring form pan that has been prepared with crust.
7. Place spring form pan into a larger, deeper baking pan.
8. Pour HOT water into bottom pan, until it reaches 1 inch up the sides of the spring form pan.
9. Bake at 275° for 1 hr and 45 minutes or until firm and lightly browned.
10. Spread topping mixture over the cake and cook for an additional 5 minutes.
11. Turn off the oven and allow cake to cool IN THE OVEN for 1 hour. (This prevents cracking)
To Make the Topping:
1. Combine sour cream and granulated sugar and mix well.
Garnish:
When the cake has completely cooled, remove it from the oven and top it with remaining chopped peanut butter cups. Chill for at least 4 hours before serving.
Monday, March 21, 2011
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