Ruggles Reese's Peanut Butter Cup Cheesecake
Ruggles Reese's Peanut Butter Cup Cheesecake

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, ruggles reese's peanut butter cup cheesecake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Ruggles Reese's Peanut Butter Cup Cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Ruggles Reese's Peanut Butter Cup Cheesecake is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have ruggles reese's peanut butter cup cheesecake using 15 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Ruggles Reese's Peanut Butter Cup Cheesecake:
  1. Make ready For The Crust
  2. Make ready 4 1/2 cup crushed Oreo cookies
  3. Prepare 1 cup chopped roasted peanuts
  4. Get 1/2 cup butter (melted)
  5. Make ready For The Filling
  6. Make ready 2 lb cream cheese, softened
  7. Make ready 5 eggs, at room temperature
  8. Prepare 1 1/2 cup firmly packed brown sugar
  9. Prepare 1 cup smooth peanut butter (not natural-style)
  10. Take 1/2 cup whipping cream
  11. Get 1 tsp vanilla extract
  12. Make ready 12 Reese's Peanut Butter Cups, broken into small pieces
  13. Take For The Topping
  14. Take 3 oz sour cream
  15. Prepare 1/2 cup sugar
Steps to make Ruggles Reese's Peanut Butter Cup Cheesecake:
  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 the 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 cups 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. Combine the sour cream and sugar and spread on the cheesecake.
  12. Return the cake to the oven for 5 minutes.
  13. Remove from the oven and allow to cool on a wire rack for one hour.
  14. Refrigerate for at least 4 hours.

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