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Рецепт Reese's Peanut Butter Cups Cheesecake
by Global Cookbook

Reese's Peanut Butter Cups Cheesecake
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  Порций: 10

Ингредиенты

  • 1 c. Chocolate wafer cookies crumbled
  • 1/2 c. Roasted unsalted peanuts, coarsely minced
  • 1/4 c. Unsalted butter, melted
  • 2 Tbsp. Brown sugar, firmly packed
  • 1 pch Salt
  • 32 ounce Cream cheese at room temp
  • 1 1/2 c. Brown sugar, firmly packed
  • 1/2 c. Creamy peanut butter, don't use old-fashioned or possibly freshly grnd
  • 1 tsp Vanilla extract
  • 4 lrg Large eggs
  • 1/4 c. Whipping cream
  • 2 1/2 c. Reese's Peanut Butter C. (ab. 10 ounce) 3/4 inch pcs
  • 2 c. Lowfat sour cream
  • 1/4 c. Sugar
  • 1 tsp Vanilla extract

Инструкции

  1. CRUST: Position rack in center of oven and preheat to 350 . Butter 9 inch springform pan with 2 3/4 inch sides. Mix chocolate cookie crumbs, minced peanuts, melted butter, brown sugar and healthy pinch of salt in bowl till well combined. Press mix proportionately onto bottom and 1/2 inch up sides of pan.
  2. Bake till crust is set, about 8 minutes. Cold in pan on rack. Reduce oven temperature to 325 . FILLING: Using electric mixer, beat cream cheese and brown sugar in large bowl till smooth. Add in peanut butter and vanilla extract and beat just till blended. Add in Large eggs 1 at a time, beating just till blended after each addition. Add in whipping cream and beat till smooth. Stir in peanut butter c. pcs. Pour filling into crust. Bake till sides of cake are set but center still moves slightly, about 55 min. Cold cake in pan on rack 10 minutes. TOPPING: Blend lowfat sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 min. Cold cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and chill overnight.(This can be prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 min at room temperature before serving.