Peanut Butter Cup Cheesecake
Another birthday, another cheesecake. For my brother-in-law Jim’s birthday, I scoured countless recipes until I happened upon this recipe involving one of his favorite things – Reese’s peanut butter cups. I decided to ignore the nutrition information on the page, as bad as it may be. It’s for a special occasion, after all.
I followed the recipe with only a couple of exceptions. I have no idea how many crushed Oreos it takes to make 4 & 1/2 cups. So, I used an entire package minus the two that I ate. The crust for this cheesecake turned out beautifully.
I also changed the baking method to the way I’ve found to be foolproof, thanks to Mary Crownover’s book. I baked the cheesecake at 350 degrees for 15 minutes. Then, I decreased the temperature to 200 degrees and baked for 2 hours. Next, I ran a thin, narrow spatula around the sides of the cake and returned it to the oven, turning the oven off. After two more hours, it was time to refrigerate overnight.
The other change I made was the topping. I thought that a peanut butter cup cheesecake needed a chocolate topping. So, I whipped up one of the quickest, easiest chocolate toppings you could ever hope to make. In a saucepan over low heat, melt 5 ounces of milk chocolate chips with 1/4 cup of sour cream, stirring constantly. That’s it. Just spread it over the cheesecake and return it to the refrigerator to set up.
I wish that I’d had a bit more crust for the sides of the pan so that the cheesecake would have been entirely surrounded by chocolate, much like a peanut butter cup. However it looks, it is an incredible cheesecake. It has a wonderful, creamy texture. It was definitely a hit with everyone, including the birthday boy. And now, I have a bit of cheesecake baking reprieve. Well, until my sister’s birthday next month.
Peanut Butter Cup Cheesecake
Yield: 12 to 14 servings
Prep Time:45 minutes
Cook Time:2 hours 15 minutes
Peanut butter and chocolate fans will enjoy devouring this Peanut Butter Cup Cheesecake!
For the crust:
- 4 & 1/2 cups crushed Oreo cookies
- 1 cup chopped roasted peanuts
- 1/2 cup unsalted butter, melted
For the filling:
- 32 ounces cream cheese, at room temperature
- 5 large eggs
- 1 & 1/2 cups firmly packed light brown sugar
- 1 cup creamy peanut butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 12 regular-sized peanut butter cups, broken into small pieces
For the topping:
- 5 ounces milk chocolate
- 1/4 cup sour cream
To make the crust:
- Preheat oven to 350°F.
- Place the cookies and peanuts in the bowl of a food processor. Pulse until combined. Add the melted butter and pulse until combined.
- Press the crust firmly onto the bottom and up the sides of a 10-inch springform pan.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the eggs, one at a time, mixing well after each addition.
- Add the sugar, peanut butter, cream, and vanilla. Mix until smooth. Stir in the peanut butter cups.
- Pour the filling into the prepared crust.
- Bake for 15 minutes.
- Decrease the oven temperature to 200°F. Bake for 2 hours.
- Turn off oven. Remove the cheesecake from oven and run a knife around the edges of the cheesecake. Place the cheesecake back in the oven for 2 hours.
- Cover and refrigerate overnight.
To make the topping:
- Place the chocolate chips and sour cream in a small saucepan. Cook over low heat, stirring constantly, until smooth.
- Spread over the top of the cheesecake. Return the cheesecake to refrigerator for 30 minutes, or until the topping is set.
Recipe adapted from Food.com.
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