Reese peanut butter cup cheesecake cheesecake factory

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Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup Oreo cookie crumbs
• 6 tablespoons butter, melted
• 3/4 cup creamy peanut butter
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1-1/2 teaspoons vanilla extract
• 3 large eggs, room temperature, lightly beaten
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

1. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet.
2. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup filling into a bowl; set aside. Pour remaining filling over peanut butter layer.
4. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
5. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Peanut Butter-Reduced fat/Generic

Reduced-fat peanut butter is not recommended for this recipe.

Nutrition Facts

1 slice: 574 calories, 39g fat (18g saturated fat), 106mg cholesterol, 380mg sodium, 50g carbohydrate (38g sugars, 2g fiber), 11g protein.

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ingredients

• For The Crust

• 4 1⁄2 cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• 1⁄2 cup butter, melted

• For The Filling

• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1⁄2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1⁄2 cup whipping cream
• 1 teaspoon vanilla extract
• 12 Reese's Peanut Butter cups, broken into small pieces

• For The Topping

• 3 ounces sour cream
• 1⁄2 cup sugar

directions

• 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.