Thursday, June 19, 2008

Ruggles Reese's Peanut Butter Cup Cheesecake

School is officially finished! Wow. Another year done. We took the kids out for dinner tonight to celebrate their accomplishments, very fun. This weekend we are celebrating our father's day, now that Daddy is home & I found this AMAZING recipe that I think we shall try out (even though ONE SERVING has 110g of FAT!!!!!!!)... unheard of! I didn't even know something could have that much fat in a single serving.... WOW. But we're celebrating Daddy... so it's ok :)

Enjoy the recipe... I'll let you know if we make it!! :)
Ruggles Reese's Peanut Butter Cup Cheesecake
SERVES 10
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 (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 I think I'll do a chocolate topping instead
3 ounces sour cream
1/2 cup sugar
Directions
1Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
2To Make The Crust:.
3Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
4Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
5To Make The Filling:.
6Beat cream cheese in bowl of electric mixer until smooth.
7Add eggs, one at a time, beating well after each addition.
8Add sugar, peanut butter and cream; mix until smooth.
9Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
10Pour filling into prepared crust.
11Place springform pan into a larger baking pan.
12Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
13Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
14For The Topping:.
15Combine the sour cream and sugar and spread on the cheesecake.
16Return the cake to the oven for 5 minutes.
17Remove from the oven and allow to cool on a wire rack for one hour.
18You may run a knife along the edge of the cake to loosen it from the pan somewhat.
19Refrigerate for at least 4 hours.

4 comments:

Bunny B said...

Mmmm... sounds delish! Am bookmarking this page! :) Thanks!

Quilt Nut said...

yummy!

Lauren said...

Hey Jen,

You always make the most amazing desserts. This one looks fabulous! I bet Dave LOVED it:)

kellycats said...

Is there a recipe for the chocolate topping variation? I think chocolate on top sounds much more wonderful...lol.