How to Prepare Perfect Ruggles Reese's Peanut Butter Cup Cheesecake

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Before you jump to Ruggles Reese's Peanut Butter Cup Cheesecake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got insight from reading it, now let’s go back to ruggles reese's peanut butter cup cheesecake recipe. To cook ruggles reese's peanut butter cup cheesecake you only need 15 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Ruggles Reese's Peanut Butter Cup Cheesecake:

  1. Prepare of For The Crust.
  2. You need 4 1/2 cup of crushed Oreo cookies.
  3. Get 1 cup of chopped roasted peanuts.
  4. Take 1/2 cup of butter (melted).
  5. Take of For The Filling.
  6. Get 2 lb of cream cheese, softened.
  7. Prepare 5 of eggs, at room temperature.
  8. You need 1 1/2 cup of firmly packed brown sugar.
  9. You need 1 cup of smooth peanut butter (not natural-style).
  10. You need 1/2 cup of whipping cream.
  11. Take 1 tsp of vanilla extract.
  12. Prepare 12 of Reese's Peanut Butter Cups, broken into small pieces.
  13. Prepare of For The Topping.
  14. You need 3 oz of sour cream.
  15. Take 1/2 cup of sugar.

Steps to make Ruggles Reese's Peanut Butter Cup Cheesecake:

  1. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter..
  2. Pat the crust mixture onto the bottom and sides of a 10-inch springform pan..
  3. Beat cream cheese in bowl of electric mixer until smooth..
  4. Add eggs, one at a time, beating well after each addition..
  5. Add sugar, peanut butter and cream; mix until smooth..
  6. Stir in vanilla, then fold in peanut butter cups with a rubber spatula..
  7. Pour filling into prepared crust..
  8. Place springform pan into a larger baking pan..
  9. Pour hot water into the larger pan so that the water comes 1-inch up the sides of the springform pan..
  10. Bake at 275°F 1-1/2 hours, or until firm and lightly browned..
  11. Combine the sour cream and sugar and spread on the cheesecake..
  12. Return the cake to the oven for 5 minutes..
  13. Remove from the oven and allow to cool on a wire rack for one hour..
  14. Refrigerate for at least 4 hours..

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