Reese’s? Cheesecake? SURE

Posted on August 26, 2011. Filed under: Deserts | Tags: , , |

I got a hankering to make some cheesecake earlier on in the week and asked Matt (I’ll tell you about him later =D) and he said Reese’s, so I was like, why not? I followed the recipe except for one thing (Ok, 2…forgot the water bath!). They used a topping of mixed sour cream and sugar put on top…and I thought that was weird, so I put chocolate ganache on it instead and it turned out AWESOME. Try it out! (Hopefully you’ll get it to set in the oven better than I did…sigh!)

Ruggle’s Reese’s Peanut Butter Cup Cheesecake
(from http://www.food.com/recipe/ruggles-reeses-peanut-butter-cup-cheesecake-114907)

4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts1/2 cup butter, melted
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 teaspoonvanilla extract12 Reese’s Peanut Butter cups, broken into small pieces

  1. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
  2. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
  3. Beat cream cheese in bowl of electric mixer until smooth.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add sugar, peanut butter and cream; mix until smooth.
  6. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
  7. Pour filling into prepared crust.
  8. Place springform pan into a larger baking pan.
  9. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  10. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
  11. Remove from the oven and allow to cool on a wire rack for one hour.
  12. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
  13. Refrigerate for at least 4 hours.
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