I found this fabulous cheesecake recipe off Food.com. It is similar to one made at Ruggle's Grill in Houston. Does anyone live in Houston? It was over the top super delicious. Just over 1300 calories per slice when divided by 10.
This is my picture of the cheesecake I made. I did not use oreo cookies as the recipe called for. I made my own tray of soft chocolate cookies. It was so good that I thought it worthy of a post.
Here is the recipe. I did not add the topping portion. I made my own chocolate butter icing sugar and added reese's and chocolate drizzle.
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
- 3 ounces sour cream
- 1/2 cup sugar
- Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
- To Make The Crust:.
- Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
- Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
- To Make The Filling:.
- Beat cream cheese in bowl of electric mixer until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add sugar, peanut butter and cream; mix until smooth.
- Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
- Pour filling into prepared crust.
- Place springform pan into a larger baking pan.
- Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
- Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
- For The Topping:.
- Combine the sour cream and sugar and spread on the cheesecake.
- Return the cake to the oven for 5 minutes.
- Remove from the oven and allow to cool on a wire rack for one hour.
- You may run a knife along the edge of the cake to loosen it from the pan somewhat.
- Refrigerate for at least 4 hours.