Peanut Butter Cup Cheesecake
| Yield: | 10 Servings |
| Categories: | Desserts |
| CRUST | ||
| 1 | c | Choc. wafer cookie crumbs |
| 2 1/2 | oz | Roasted unsalted peanuts |
| DIVIDER | -- coarsely chopped | |
| 1/4 | c | Unsalted butter; melted |
| 2 | tb | Golden brown sugar |
| DIVIDER | -- firmly packed | |
| 1 | pn | Salt |
| FILLING | ||
| 24 | oz | Cream cheese; room temp. |
| 1 1/2 | c | Golden brown sugar |
| DIVIDER | -- firmly packed | |
| 1/2 | c | Creamy peanut butter |
| DIVIDER | -- do not use freshly-ground | |
| 1 | ts | Vanilla extract |
| 4 | lg | Eggs |
| 1/4 | c | Whipping cream |
| 10 | oz | Reese's Peanut Butter Cups |
| DIVIDER | -- cut into 3/4-inch pieces | |
| TOPPING | ||
| 2 | c | Sour cream |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla extract |
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