Tuesday, April 30, 2013

Peanut Butter Cup Cheesecake

Just because I like you.  Happy Tuesday!

I have also made this cheesecake with chopped up Reese's cups decorating the top instead of peanut butter chips, and I prefer that version!

Peanut Butter Cup Cheesecake
Recipe adapted from Easybaked

-9 oz. Oreos, crushed (2-2.5 cups crushed)
-1/4 cup butter (melted)

-2 (8oz.) packages of cream cheese, softened
-1/2 cup sugar
-3 eggs
-2 cups Nestle DARK chocolate morsels (melted)
-1 cup heavy whipping cream
-1 Tbsp vanilla

Chocolate Topping:
-1/4 cup heavy whipping cream
-1/2 cup semi-sweet chocolate chips

Peanut Butter Topping:
-1/2 cup heavy whipping cream
-1 cup Reese's peanut butter chips
-1 cup Reese's peanut butter chips, or 8-10 Reese's peanut butter cups, for garnish (optional)

Preheat oven to 325 degrees.

Combine Oreo crumbs with 1/4 cup butter. Press into the bottom of an 8 or 9 inch springform pan to form the crust.

Beat softened cream cheese and sugar together until smooth. Add eggs one at a time, beating in between each one. Add melted chocolate, heavy cream, and vanilla, and beat until smooth.

Pour mixture into crust and allow to sit at room temp for 30 minutes.

Place cheesecake on a cookie sheet and bake for 60 minutes.
Turn off the oven, open the oven door a little and allow cheesecake to sit for another 30 minutes.

Remove cheesecake from oven and run knife around edge of pan.  Remove edge of pan. 

Allow the cheesecake to come to room temperature.  Meanwhile, you can make the toppings:
Peanut Butter Topping: Combine heavy cream and peanut butter chips and microwave at 70% power just until melted.  (Stir at intervals)
Chocolate Topping: Combine heavy cream and chocolate chips and microwave at 70% power just until melted.  (Stir at intervals)

Pour peanut butter topping onto cheesecake and smooth over top. Refrigerate or freeze for 15 minutes or until nearly set.
Pour chocolate topping over peanut butter layer and smooth the top.

Decorate as desired. (Extra PB chips, or actual Reese's cups cut into quarters are cute here.)

Refrigerate cheesecake for at least 24 hours before serving to allow flavors to meld.
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