Reese's Peanut Butter Cup Cheesecake
Try this Reese's Peanut Butter Cup Cheesecake recipe.
Try this Reese's Peanut Butter Cup Cheesecake recipe.
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 whole eggs
- 1/2 cup peanut butter chips
- ingredients
- 1/2 cup semi-sweet chocolate chips
- directions
- for the cheesecake filling
- 1 cup smooth peanut butter
- for the decoration
- 1 cup peanut butter chips
- 2 pounds cream cheese softened
- for the brownie crust
- 6 tablespoons unsalted butter melted + extra for greasing
- 1- 1/4 cup sugar
- 1 cup + 2 tablespoons flour
- 1/3 upsunsweetened cocoa
- 1/2 easpoonsbaking powder
- 1/2 easpoonssalt
- 6 whole peanut butter cups cut into quarters
- 5 whole eggs room temperature
- 1- 1/2 cup brown sugar firmly packed
- 1/2 upswhipping cream
- 1/4 cups whipping cream
- 7 peanut butter cups cut in half
- for the brownie crust:
- heat oven to 350â°f. grease a deep 9-inch springfor you'll need to reduce the cheesecake filling or it will overflow! it's a tight fit to begin with...ours barely fit!)
- stir together butter sugar and vanilla in large bowl with spoon or wire whisk. add eggs; stir until well blended. stir in flour, cocoa, baking powder and salt; blend well. spread in prepared pan.
- bake 25 to 30 minutes or until brownie begins to p
- immediately after removing brownie from oven sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. spoon cheesecake mixture over chips. turn down oven 325â° and continue with cheesecake filling step #2 below.
- for the cheesecake filling:
- beat cream cheese in bowl of electric mixer until one at a time, beating well after each addition. add sugar, peanut butter and cream; mix until smooth. stir in vanilla. pour filling into prepared crust.
- double-wrap springform pan with aluminum foil to p cut a large square of foil and place the pan in the center. wrap the foil up the sides so that the seam of the pan bottom and springform side is covered. leave the top uncovered. place springform pan into a larger baking pan. pour hot water into the larger
- bake at 325 degrees 1-1/2 hours or until firm and lightly browned.
- remove from the oven and allow to cool on a wire r
- remove cake from pan and put on a pretty plate.
- chris' cheesecake tip: to get the cake off you jus then hold the pan over a burner on my stove – set to low – for about 15 or so seconds. then run a long cake spatula under the cake and it should slip easily off the pan. just be careful – the bottom of the cake is now very slippery.
- for the decoration:
- bring whipping cream to boil in a small saucepan.
- remove from heat and add semi-sweet and peanut but stir, stir until melted and smooth.
- drizzle over cake and then add peanut butter cup h
- chris' decoration tip: i dipped the cut edge of th
- Carbohydrate 332.473638935487 g
- Cholesterol 2047.63321401737 mg
- Fat 707.782845008198 g
- Fiber 43.8540003237061 g
- Protein 194.600325095971 g
- Saturated Fat 330.167486049456 g
- Serving Size 1 1 (1969g)
- Sodium 5084.65801565969 mg
- Sugar 288.61963861178 g
- Trans Fat 63.28532863448 g
- Calories 8088 calories
Step-by-step
- Heat oven to 350°F. Grease a deep 9-inch springform pan with extra butter.
- Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
- Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer.
- Immediately after removing brownie from oven, sprinkle chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven to 325°F.
- 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. Pour filling into prepared crust.
- Double-wrap springform pan with aluminum foil to prevent water seeping in. Place 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 325 degrees 1-1/2 hours, or until firm and lightly browned.
- Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating.
- Remove cake from pan and put on a pretty plate.
- Bring whipping cream to boil in a small saucepan.
- Remove from heat and add semi-sweet and peanut butter chips. Stir until melted and smooth.
- Drizzle over cake and then add peanut butter cup halves around the edge of the cake.
My Reese's Peanut Butter Cup Cheesecake Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But sometimes, the craving for something decadent and utterly delicious hits, and there's nothing quite like the satisfaction of creating something beautiful and tasty from scratch. This Reese's Peanut Butter Cup Cheesecake was one of those moments. It started with a simple craving – a desire for something rich, creamy, chocolatey, and with a satisfying peanut butter punch. I stumbled upon this recipe, and let me tell you, it was a game changer.
The recipe itself is deceptively simple, but the result is breathtaking. The brownie base is fudgy and intensely chocolatey, the perfect counterpoint to the smooth, creamy cheesecake filling. The peanut butter flavor is subtly woven throughout, providing a harmonious blend of sweet and savory. And then there's the decoration – a simple yet elegant drizzle of chocolate and peanut butter ganache, topped with perfectly halved Reese's Peanut Butter Cups. It's a visual masterpiece that’s almost too pretty to eat (almost!).
The baking process itself was surprisingly straightforward. I followed the instructions carefully, paying close attention to the water bath technique for the cheesecake, which ensures a perfectly smooth and crack-free top. The most challenging part, as it often is with cheesecakes, was the waiting game. The hours spent chilling the cheesecake in the refrigerator felt like an eternity, but it was well worth it. The anticipation built with each passing hour, transforming the simple act of baking into a patient, almost meditative experience.
But the real magic happened when I finally cut into that cheesecake. The first bite was an explosion of flavors and textures – the rich, dark chocolate of the brownie base, the cool creaminess of the cheesecake filling, the salty-sweet crunch of the Reese's Peanut Butter Cups, all coming together in perfect harmony. It was an absolute triumph, a moment of pure culinary joy that I savored long after the last bite. It was more than just a dessert; it was an experience.
This wasn't just a dessert for a special occasion; it became a symbol of my ability to balance the demands of my busy life with the simple pleasure of creating something beautiful and delicious. The effort was minimal compared to the immense satisfaction I felt when my family and friends raved over each bite. It’s a recipe I'll certainly be revisiting again and again, not just for special events, but for those everyday moments when a little bit of indulgence is needed.
And let’s not forget the wonderful aroma that filled my kitchen during the baking process – the comforting scent of warm chocolate and vanilla, a culinary perfume that perfectly encapsulated the warmth and love that went into creating this masterpiece. The process itself, from carefully measuring ingredients to meticulously following the steps, was therapeutic. It was a break from the chaos of daily life, a moment of quiet focus and creative expression. The result was more than just a delicious cake; it was an escape, a personal journey, and a testament to the power of food to bring joy.
So, if you’re looking for a dessert that's as impressive as it is delicious, I highly recommend giving this Reese's Peanut Butter Cup Cheesecake a try. Trust me, it's worth the effort. It's a dessert that will impress your friends and family, and even better, it will impress yourself. The recipe is an adventure, the baking is rewarding, and the eating is pure bliss. It’s a recipe that’s become a treasured part of my baking repertoire, a reminder that even in the midst of a busy life, there's always time for a little bit of sweetness.
This Reese's Peanut Butter Cup Cheesecake isn’t just a dessert; it's a story. It’s a story of a working mom finding joy in the kitchen, of family and friends gathered around a table, sharing laughter and deliciousness. It’s a recipe for happiness, one bite at a time.
