Sunday, December 15, 2013

Reese's Peanut Butter Cheesecake

This year, I decided to combine my fiance's two favorite things for his birthday cake! Cheesecake and Peanut butter! How can you go wrong with that combination??

This cake was such a hit and he LOVED it. This cake was super rich and VERY sweet. I will definitely be making him this again for his birthday next year! 

 Reese's Peanut Butter Cheesecake

4 cups crushed Oreo cookies
1 cup chopped roasted peanuts (unsalted)
1 stick butter, melted

2 lbs cream cheese, softened
5 eggs, room temperature
1 1/2 cups tightly packed brown sugar
1 cup peanut butter
1/2 cup heavy cream
1 tsp vanilla
12 Reese's Peanut Butter Cups, broken into small pieces

Reese's Peanut butter cups for decoration

**Make at least 5 hours before serving, as Cheesecake needs to chill before serving**

Combine Oreo cookies and peanuts together in food processor until crushed. Then pour into another bowl and mix in butter by hand to incorporate.  Pat the crust mixture onto bottom and sides of a 10 inch spring form pan.

Beat softened cream cheese in mixer until smooth. Add eggs one at a time, beating well after each addition. Add in sugar, peanut butter, vanilla and cream  until smooth. Do not over mix cheesecake batter, as it could result in cracks! Gently fold in peanut butter cup pieces with a rubber spatula. 

Pour filling into prepared Oreo crust. Place cheesecake in oven with a casserole dish full of BOILING water. This will help steam the cheesecake. Place cheesecake on upper rack, and casserole full of water just below it on the bottom shelf. 

Bake at 275 for 90 minutes, or until firm and lightly browned.  Decorate with Reese's peanut butter cups and even a peanut butter or chocolate drizzle on top!  Let sit at room temperature to slowly cool for 1-2 hours. Then, refrigerate for at least 3 hours before serving so the cake can set properly. 



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