Peanut Butter Cheesecake with Reeses
Author: Parker Wallace
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
- 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
- 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
- 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)
- Combine crushed cookies and peanuts with melted butter and press into a 10" springform pan.
- Beat cream cheese in bowl of electric mixer until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add sugar, peanut butter and cream; mix until smooth.
- Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
- Pour filling into prepared crust.
- Wrap springform pan with heavy duty tin foil so water doesn't seep into cheesecake.
- Place wrapped springform pan into a larger baking pan.
- Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
- Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
- Refrigerate for at least 4 hours.
- 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/
3.5.3229