Peanut Butter Cup Cheesecake
Layers of creamy chocolate and peanut butter makes this Peanut Butter Cup Cheesecake a delicious ending to any meal.
Layers of creamy chocolate and peanut butter makes this Peanut Butter Cup Cheesecake a delicious ending to any meal.
- 2 eggs
- 2 tablespoons milk
- 1/4 cup sugar
- 1 egg
- 1 cup peanut butter
- 2 tablespoons butter melted
- for the topping
- 1/2 teaspoon vanilla
- 1/4 cup whipping cream
- 1/2 cup milk chocolate chips
- 8 cups
- 1 - 8 ounce package cream cheese softened
- for the crust
- 20 oreo cookies
- for the peanut butter layer
- for the chocolate layer
- 1 1/2 cups milk chocolate chips
- 1 - 8 ounce package cream cheese. softened
- cool whip
- Carbohydrate 486.24785834977 g
- Cholesterol 172.756250043534 mg
- Fat 269.753632555975 g
- Fiber 34.7073329466222 g
- Protein 66.6337575209837 g
- Saturated Fat 122.938793351142 g
- Serving Size 1 1 cheesecake - 14 serving (1188g)
- Sodium 16210.5297072221 mg
- Sugar 451.540525403148 g
- Trans Fat 17.3797695021681 g
- Calories 4481 calories
Step-by-step
- Preheat the oven to 300 degrees. Place a large cookie sheet on the bottom rack and fill it halfway with water. Line the bottom of a 9 inch springform pan with parchment paper.
- Place the cookies, cream included, in a food processor. Pulse until everything becomes crumbs.
- Combine the cookie crumbs and butter and mix until completely combined. Press into the bottom of the prepared pan.Set aside.
- In a mixing bowl, beat the cream cheese and sugar. Add the peanut butter, egg, and vanilla and beat again. Set aside.
- In a small sauce pan melt the chocolate chips over medium heat, stirring continually until they are melted. Add the cream cheese and stir until creamy again.
- Whisk in the milk and vanilla.
- Crack the egg in a small bowl. Add a large spoonful of the melted chocolate mixture to the egg and whisk immediately. Pour the rest of the melted chocolate mixture in the bowl and whisk again.
- Pour half of the chocolate cheesecake batter onto the cookie crust. Gently spoon the peanut butter mixture on top. Start placing spoonfuls on the outside edges first, then drop spoonfuls in the center. Carefully smooth out the peanut butter layer.
- Pour the remaining chocolate cheesecake batter on top. Bake for 55-60 minutes, or until the top is set. Remove right away and place on a wire rack to cool. After 5 minutes, run a knife around the edge of the cheesecake to loosen it from the pan. Let cool for an hour. Place in the refrigerator to chill completely.
- Heat the heavy whipping cream in the microwave for 30 seconds. Pour over the chocolate chips. Let sit for 1 minute, then stir until melted and creamy.
- Pour the chocolate on the top of the chilled cheesecake and smooth over the top. Let set. Top with Cool Whip swirls and peanut butter cups before serving. Cut into 14 wedges.
A list of components never reveals the thermal physics required to keep high-fat dairy batters from cracking under dry oven heat. Placing a water-filled baking sheet on the bottom rack creates a humid microclimate at three hundred degrees, shielding the outer edges of the springform pan while the dense fillings slowly coagulate over fifty-five to sixty minutes. Pulsing whole chocolate sandwich cookies with their fillings intact yields a fine meal that binds reliably with two tablespoons of melted butter without requiring extra sugar. Tempering the hot chocolate base with a beaten egg prevents sudden protein curdling before the batter enters the oven. Running a thin-bladed knife around the perimeter exactly five minutes after extraction detaches the shrinking starch matrix from the metal walls before cooling contracts the structure too firmly. Storing the chilled wedges overnight in a sealed container melds the fats, producing a denser crumb texture by day two.
