Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, ruggles reese's peanut butter cup cheesecake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ruggles Reese's Peanut Butter Cup Cheesecake is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Ruggles Reese's Peanut Butter Cup Cheesecake is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have ruggles reese's peanut butter cup cheesecake using 15 ingredients and 14 steps. Here is how you cook it.

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

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