Peanut Butter Cheesecake with Reeses
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A ridiculously, rich, show stopper cheesecake!
Ingredients
For the Crust
  • 4 cups crushed chocolate graham crackers or Oreos pulsed in food processor
  • 1 cup chopped roasted peanuts pulsed in food processor
  • ½ cup melted butter
For the Filling
  • 4 (8 oz packages) of full fat cream cheese, softened
  • 5 eggs at room temperature
  • 1 ½ cups firmly packed brown sugar
  • 1 cup smooth peanut butter
  • ½ cup heavy cream
  • 1 Tb vanilla extract
  • 8 oz mini peanut butter cups
For the topping
  • 1 cup sour cream
  • ¼ cup sugar
  • 1 tsp vanilla
  • 8 oz mini peanut butter cups to decorate the top of the cheesecake
  • Melted chocolate (optional)
Instructions
To Make The Crust
  1. Combine crushed cookies and peanuts with melted butter and press into a 10" springform pan.
To Make The Filling:
  1. Beat cream cheese in bowl of electric mixer until smooth.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add sugar, peanut butter and cream; mix until smooth.
  4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
  5. Pour filling into prepared crust.
  6. Wrap springform pan with heavy duty tin foil so water doesn't seep into cheesecake.
  7. Place wrapped springform pan into a larger baking pan.
  8. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  9. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
  10. Refrigerate for at least 4 hours.
For The Topping:
  1. Combine the sour cream, vanilla and sugar and spread on the cheesecake. Top with mini peanut butter cups and drizzle with chocolate.
Recipe by What's On Parker's Plate at https://parkersplate.com/reeses-peanut-butter-cheesecake/