Ingredients
-
-
4 1/2
-
1
-
1/2
-
-
2
-
5
-
1 1/2
-
1
-
1/2
-
1
-
12
-
-
3
-
1/2
Directions
Ruggles Reese’s Peanut Butter Cup Cheesecake,This was a best selling dessert for Ruggles Grill, in Houston. It’s a little different than some peanut butter cheesecakes–very good—with that winning combo, chocolate and peanut butter! Hope you enjoy.,Do the bottom and/or sides of the springform pan need to be greased or lined with wax paper?,Is there a conversion for a 9-inch springform pan? (If not I’ll go get a 10-inch) Really excited to try your recipe!
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Steps
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1
Done
|
Please Note****plan Ahead--Cheesecake Needs to Chill For at Least 4 Hours. |
|
2
Done
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to Make the Crust: |
|
3
Done
|
Combine Crushed Oreo Cookies and Peanuts That Have Been Ground in a Food Processor With the Melted Butter. |
|
4
Done
|
Pat the Crust Mixture Onto Bottom and Sides of a 10-Inch Springform Pan. |
|
5
Done
|
to Make the Filling: |
|
6
Done
|
Beat Cream Cheese in Bowl of Electric Mixer Until Smooth. |
|
7
Done
|
Add Eggs, One at a Time, Beating Well After Each Addition. |
|
8
Done
|
Add Sugar, Peanut Butter and Cream; Mix Until Smooth. |
|
9
Done
|
Stir in Vanilla, Then Fold in Peanut Butter Cup Pieces With a Rubber Spatula. |
|
10
Done
|
Pour Filling Into Prepared Crust. |
|
11
Done
|
Place Springform Pan Into a Larger Baking Pan. |
|
12
Done
|
Pour Hot Water Into the Larger Pan So That the Water Comes 1 Inch Up the Sides of the Springform Pan. |
|
13
Done
|
Bake at 275f 1-1/2 Hours, or Until Firm and Lightly Browned. |
|
14
Done
|
For the Topping: |
|
15
Done
|
Combine the Sour Cream and Sugar and Spread on the Cheesecake. |
