Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake requires approximately 5 hours and 35 minutes from start to finish. One serving contains 554 calories, 10g of protein, and 38g of fat. This recipe serves 20 and costs $1.09 per serving. If you have heavy cream, butter, semisweet chocolate chips, and a few other ingredients on hand, you can make it. This recipe from Handle the Heat has 46480 fans. With a spoonacular score of 39%, this dish is rather bad. Similar recipes include Peanut Butter Cup Cheesecake, Peanut Butter Cup Cheesecake, and Peanut Butter Cup Cheesecake.

Servings: 20

Preparation duration: 25 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For the crust:Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.For the filling: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, cream, and vanilla and 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. If the middle is slightly wobbly, that’s fine. 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.For the topping:Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Reese’s over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

 

Step by step:

1. For the crust:Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs.

2. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan.

3. Bake for 10 minutes.

4. Place on a wire rack to cool.For the filling:In the bowl of an electric mixer, beat the cream cheese until smooth.

5. Add the eggs, one at a time, beating until smooth.

6. Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Reese’s.

7. Pour the batter into the cooled crust.

Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. 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.For the topping

1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering.

2. Pour over the chocolate chips.

3. Let sit for 3 minutes before stirring until the mixture is melted and smooth.

4. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Reese’s over the cheesecake.

5. Serve or cover and store in the fridge for up to 2 days.

Nutrition Information:

covered percent of daily need

 

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