Ruggles Reese's Peanut Butter Cup Cheesecake

Recipe by Peggy Lynn
READY IN: 2hrs 15mins


  • For The Crust
  • 4 12
    cups crushed Oreo cookies
  • 1
    cup chopped roasted peanuts
  • 12
    cup butter, melted
  • For The Filling
  • 2
    lbs cream cheese, softened
  • 5
    eggs, at room temperature
  • 1 12
    cups firmly packed brown sugar
  • 1
    cup smooth peanut butter (not natural-style)
  • 12
    cup whipping cream
  • 1
    teaspoon vanilla extract
  • 12
    Reese's Peanut Butter cups, broken into small pieces
  • For The Topping
  • 3
    ounces sour cream
  • 12
    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.