Th recipe calls for an Oreo cookie crust as the pic shows. I have made it with a graham cracker crust and I think it is better. The cookie crust puts it over the top IMO
Peanut Butter Cheesecake
Yield: 16 servings
Ingredients:
Crust:
Preparation:
1 Preheat oven to 325°F. Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 10" springform pan. Bake for 10-12 minutes, then set aside to cool. After cool, wrap aluminum foil around the sides and the bottom of the springform pan.
2 Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped-up Reese’s Miniatures. Pour the mixture into the cooled crust.
3 Place the pan inside a larger pan and carefully add about 1" of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. (maybe 15 minutes more) Turn off the oven and allow the temperature to come down gently for about an 1½ hours. Remove from the oven, cool completely, then refrigerate until completely cold.
4 Chocolate topping: Heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Remove the ring from the springform pan. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s minis over the top of the cheesecake.
https://www.tasteandtellblog.com/reeses-peanut-butter-cheesecake/
Peanut Butter Cheesecake
Yield: 16 servings
Ingredients:
Crust:
- 30 chocolate sandwich cookies (Oreo’s)
- 6 tablespoon butter, melted
- Dash of salt
- 32 oz cream cheese, softened
- 5 eggs
- 1½ cup brown sugar
- 1 cup smooth peanut butter
- ½ cup heavy whipping cream
- 1 teaspoon vanilla
- 12oz Reese’s Peanut Butter miniature cups, chilled, unwrapped and roughly chopped
- ½ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1-8oz package Reese’s Minis, unwrapped
Preparation:
1 Preheat oven to 325°F. Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 10" springform pan. Bake for 10-12 minutes, then set aside to cool. After cool, wrap aluminum foil around the sides and the bottom of the springform pan.
2 Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped-up Reese’s Miniatures. Pour the mixture into the cooled crust.
3 Place the pan inside a larger pan and carefully add about 1" of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. (maybe 15 minutes more) Turn off the oven and allow the temperature to come down gently for about an 1½ hours. Remove from the oven, cool completely, then refrigerate until completely cold.
4 Chocolate topping: Heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Remove the ring from the springform pan. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s minis over the top of the cheesecake.
https://www.tasteandtellblog.com/reeses-peanut-butter-cheesecake/
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