I wanted to try something new to add to the table of desserts at my Parents house this year so after having the Peanut Butter Cheesecake at The Cheesecake Factory recently all I can think about is trying to mimic that amazing cheesecake. I had to find something online that would at least resemble it’s goodness and I came across this recipe from Food.com.
This is my Peanut Butter Cheesecake Recipe in the making….using my new iphone 4S camera 🙂
Placing Cheesecake in a water bath and into the oven.
Adding Reese Peanut Butter Cups to my Cream Cheese Filling
Mixing blended Oreo’s with Blended Peanuts for the crust
We do Christmas Eve at my Parents house every year and my parents have always made Christmas truly memorable for me and my sisters. When we were little we often spent Christmas in Mexico with my Dad’s side of the family and it was so much fun seeing my cousins, we would play all day long and the house would smell of tamales, Champurado and Posole. Christmas Eve we celebrate from my Mexican roots and Christmas day if we don’t’ have anything planned with anyone I usually do the traditional American food of Bourbon Glazed Ham. My mom is of Irish and German decent and my husband from India, so I get the opportunity to experience different cultural ways not just during the Holidays but always. 🙂
So, the only thing that can make this Christmas Day sweet….is the Lakers wining the game today. 🙂
For The Crust
For The Filling
- 2 lbs cream cheese , softened
- 5 eggs , at room temperature
- 1 1/2 cups firmly packed brown sugar
- 1 cup smooth peanut butter (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
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.