Peanut Butter Cheesecake

/

Recently my son Reese turned 16 and he requested a favorite dessert of his, Peanut Butter Cheesecake! Of course this mom can’t say no and I also suspect that it this recipe could become a family favorite of yours as well! I do enjoy making cheesecakes and they are not as difficult as you might think. I hope you enjoy this recipe. I have been making it for a few years and originally found it on Pinterest from OMG.Chocolate. Desserts.

cheesecake.jpeg

For the Crust:

2 cups Oreo Crumbs (I used the pre-crushed in the box, but you can smash up your own Oreos if you don’t have these on hand)

4 tbsp butter—melted



Peanut Butter Cheesecake Filling:

4 blocks of cream cheese—softened (32 oz)

1 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

2 tsp. vanilla

1/3 cup whip cream

1 1/4 cups mini chocolate chips

For Chocolate Ganache:

1/2 cup whip cream

1 1/2 cups of chocolate chips

For Garnish:

1 bag of mini Reese’s Peanut Butter Cups, chopped in half



How to make this delicious cheesecake:

The Crust:

  1. Mix Oreo crumbs with melted butter and stir until evenly moistened.

  2. Press the mixture into the bottom of your springform pan and set in the fridge to set while you make the filling.

The Filling:

  1. Preheat oven to 350 F.

  2. Beat cream cheese with sugar until smooth in a stand mixer.

  3. Mix in peanut butter, heavy cream and vanilla.

  4. Add eggs, one a time, beating after each egg just to combine. Do no overmix.

  5. Stir in mini chocolate chips and spread the mix over the chilled Oreo crust.

  6. Place the springform pan on a baking sheet and bake for 55-70 minutes until the cheesecake is set around the edges and slightly loose in the center.

  7. Set the cheesecake on a cooling rack and let sit for a least 5 hours to overnight.

Ganache:

  1. When the cheesecake is completely cooled, run a knife around the edge of the springform pan to loosen and release the pan. Place on a serving plate.

  2. On medium heat, bring whip cream to boil. Place half the chocolate chips in a bowl and pour the cream over top stirring constantly until chocolate is completely melted. Add the remaining chocolate chips and stir until melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.

  3. Spread the ganache over the top letting some drip down the edges.

  4. Add chopped Reese’s Peanut Butter cups to the top.

  5. Place in the fridge to set and ready to serve.

I am going to believe its this cheesecake making Reese so happy in this picture!

reese.jpeg