Ruggles Reeses Peanut Butter Cup Cheesecake Recipes

RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE

Steps:

• Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
• 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.
• For The Topping:.
• Combine the sour cream and sugar and spread on the cheesecake.
• Return the cake to the oven for 5 minutes.
• 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.

REESE'S PEANUT BUTTER CUP CHEESECAKE

Steps:

• Mix cream cheese, sugar and vanilla on medium speed until well blended.
• Add eggs and beat until mixed.
• Pour into crust.
• Chop candy bars and sprinkle over filling.
• Bake at 350 degrees for 50 minutes or until center is almost set.
• Cool.
• Refrigerate 3 hours or overnight.
• Tip: This can also be made as a Snickers cheesecake by chopping three bars instead of using the Reese's.