Reeses Peanut Butter Cheesecake
- 18 ounces, weight Oreo Cookies
- 1 cup Roasted Peanuts, Chopped
- 1/2 cups Butter, Melted
- 32 ounces, weight Cream Cheese, Room Temperature
- 5 whole Eggs, Room Temperature
- 1/2 cups Heavy Cream
- 1 cup Peanut Butter
- 1-1/2 cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- 9 ounces, weight Reese's Mini Peanut Butter Cups, Chopped
- 5 ounces, weight Semi-Sweet Chocolate Chips
- 1/4 cups Sour Cream
- 1 whole Mini Heath Bar (1 Ounce Bar Or Smaller), Chopped Or Shaved
- Preheat oven to 350 F.
- Process Oreos and peanuts in a food processor until mixture resembles crumbs. Then add melted butter and pulse to combine.
- Tear off several pieces of heavy duty aluminum foil and wrap it tightly around and up the sides of the outside of a 10-inch springform pan. Pat the crust mixture in the bottom and half way up the sides of the pan. Refrigerate crust while you are making the batter.
- In a large bowl use a mixer to beat the cream cheese until smooth (do not over beat). Add eggs one at a time, beating just until combined. Add cream, peanut butter and sugar and beat until just combined. Add vanilla and fold in peanut butter cups (reserving a few to sprinkle on top of the cake when baked) with a spoon or spatula.
- Pour batter into the springform pan. Put the pan into a roasting pan and pour hot water into the roasting pan 1/2-1 inch up the sides (make sure it doesn't go so high that it gets into the springform pan).
- Bake at 350 F for 15 minutes then decrease temperature to 200 F and bake for 2 hours. Turn oven off. Remove cheesecake from oven and run a thin knife around the sides to loosen it from the pan. Put cheesecake back in the oven for another 2 hours. (It is important for the cheesecake to bake slowly at different temperatures and cool down gradually so that it does not crack in the middle).
- To make the chocolate topping melt semi-sweet chocolate chips with sour cream in a saucepan over low heat. Once melted, spread it over the top of the cheesecake.
- Refrigerate overnight.
- Decorate cheesecake with heath bar shavings and a few cut up mini peanut butter cups.
- Recipe adapted from Bake or Break
cookies, peanuts, butter, weight cream cheese, eggs, heavy cream, peanut butter, light brown sugar, vanilla, weight reese, chocolate chips, ubc, bar
Taken from tastykitchen.com/recipes/desserts/reeses-peanut-butter-cheesecake/ (may not work)