Ruggles Reese'S Peanut Butter Cup Cheesecake Recipe

Name: Ruggles Reese'S Peanut Butter Cup Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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 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

1
Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
2
To Make The Crust:
3
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
4
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
5
To Make The Filling:
6
Beat cream cheese in bowl of electric mixer until smooth.
7
Add eggs, one at a time, beating well after each addition.
8
Add sugar, peanut butter and cream; mix until smooth.
9
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
10
Pour filling into prepared crust.
11
Place springform pan into a larger baking pan.
12
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
13
Bake at 275u00b0F 1-1/2 hours, or until firm and lightly browned.
14
For The Topping:
15
Combine the sour cream and sugar and spread on the cheesecake.
16
Return the cake to the oven for 5 minutes.
17
Remove from the oven and allow to cool on a wire rack for one hour.
18
You may run a knife along the edge of the cake to loosen it from the pan somewhat.
19
Refrigerate for at least 4 hours.

4038

kcal

Calories

325

Fat

196

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For The Crust, 4 1/2 cups crushed Oreo cookies, 1 cup chopped roasted peanuts, 1/2 cup butter, melted, and more.

Yes, Ruggles Reese'S Peanut Butter Cup Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ruggles Reese'S Peanut Butter Cup Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions