Description
A rich and ultra-creamy peanut butter cheesecake baked in an Oreo-peanut crust and finished with a sweet sour cream topping.
Ingredients
Units
Scale
Crust
- 4 1/2 cups Oreo cookies, crushed
- 1 cup roasted peanuts, chopped
- 1/2 cup butter, melted
Filling
- 2 lbs cream cheese, softened
- 5 eggs, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 cup smooth peanut butter
- 1/2 cup whipping cream
- 1 teaspoon vanilla extract
- 12 Reese’s Peanut Butter Cups
Topping
- 3 ounces sour cream
- 1/2 cup sugar
Instructions
-
Make the crust.
Put the Oreo cookies and peanuts into a food processor and grind until fine. Mix the crushed mixture with the melted butter, then press it firmly onto the bottom and up the sides of a greased 10-inch springform pan to form the crust. -
Prepare the filling.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition. Mix in the brown sugar, vanilla extract, peanut butter, and whipping cream until smooth. Fold in the chopped Reese’s Peanut Butter Cups with a rubber spatula, then pour the filling into the prepared crust. -
Bake the cheesecake.
Place the cheesecake into the oven and bake at 275°F (135°C) for 1 1/2 hours, or until firm and lightly browned. -
Add the topping.
Combine the sour cream and sugar, then pour the mixture evenly over the cheesecake. Return it to the oven and bake for an additional 5 minutes. -
Cool and chill.
Remove the cheesecake from the oven and allow it to cool for 1 hour. Transfer it to the refrigerator and chill for at least 4 hours before serving.
Nutrition
- Serving Size:
- Calories: 686
- Sugar: 36.6 g
- Sodium: 393.7 mg
- Fat: 50.9 g
- Carbohydrates: 47.7 g
- Protein: 15.1 g
- Cholesterol: 136.7 mg