This recipe is one I found on Pinterest ages ago (really, Pinterest is quite addicting.... there are sooo many recipes to try on there!). It's definitely something to make when you are feeding multiple people.... this is RICH! Even I couldn't finish a small slice. (And I have quite the sweet tooth, clearly.) We had 6 adults and Gabriel there, and I don't think we even had 1/2 the cheesecake that day.
It was definitely a hit, though! Everyone loved it, even if you can't eat much! I will most certainly make this again, for another gathering some time! (Next time, I might even leave out the Reese's, though. I don't really think they added much.)
Gabriel had fun helping me make this! I think his favorite part about helping Mama in the kitchen is licking the beaters when we are done with the mixer, but he is getting to be a pretty good helper! (We are working on stirring things without spilling them out of the bowl, but that's ok. He just turned 2; we have plenty of time to practice!)
As always, comments are love!
Reese’s Peanut Butter Cup Cheesecake
- 15.35 ounce package Oreo cookies
- 6 tablespoons butter, melted
- 32 ounces cream cheese, at room temperature
- 5 large eggs
- 1 1/2 cups lightly packed light brown sugar
- 1 cup creamy peanut butter
- 1 cup heavy cream, divided
- 1 teaspoon vanilla
- 8 ounces Reese’s minis (Original called for 16 ounces: 8 to go in, and 8 to go on top after the topping. That seemed like way to much for me; I didn't add any on top.)
- 1 cup semisweet chocolate chips
- Preheat oven to 325°. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. (May have to do in 2 batches.) Press into the bottom and halfway up the sides of a 9” springform pan. Bake for 10 minutes. Place on a wire rack to cool.
- In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time; beating until smooth. Add in the sugar, peanut butter, 1/2 cup cream, and vanilla; beat until combined. Be careful not to overbeat. Stir in the Reese’s.
- Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.
- Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat 1/2 cup cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes, then stir until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Serve or cover and store in the fridge for up to 2 days.
16 to 20 servings
Prep Time: 25 minutes Cook Time: 1 hour 10 minutes
Total Time: 5 hours 35 minutes
Very, very bad for you.