Ruggles Reese's Peanut Butter Cup Cheesecake

Total Time
2hrs 15mins
40 mins
1 hr 35 mins

This was a best selling dessert for Ruggles Grill, in Houston. It's a little different than some peanut butter cheesecakes--very good---with that winning combo, chocolate and peanut butter! Hope you enjoy.

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  • For The Crust

  • 1064.65 ml crushed Oreo cookies
  • 236.59 ml chopped roasted peanuts
  • 118.29 ml butter, melted
  • For The Filling

  • 907.18 g cream cheese, softened
  • 5 eggs, at room temperature
  • 354.88 ml firmly packed brown sugar
  • 236.59 ml smooth peanut butter (not natural-style)
  • 118.29 ml whipping cream
  • 4.92 ml vanilla extract
  • 12 Reese's Peanut Butter cups, broken into small pieces
  • For The Topping

  • 85.04 g sour cream
  • 118.29 ml 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 275°F 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.