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Reese’s Chunk Pumpkin Cheesecake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

The boys are back in school, leaves have begun to fall around the neighborhood, these are the hints that Autumn is upon us. What better time to pull this recipe out and share it with you.

Ingredients

  • FOR THE CRUST:
  • 14 whole Nutter Butter Cookies
  • 14 whole Oreo Cookies
  • 1 stick Unsalted Butter, Melted, Divided Use
  • 4 Tablespoons Granulated Sugar, Divided Use
  • 2 pinches Salt, Divided
  • _____
  • FOR THE CHEESECAKE FILLING:
  • 3 packages Cream Cheese (8 Ounce Packages)
  • 1-½ cup Granulated Sugar
  • ¼ cups Pure Maple Syrup
  • 1 cup Canned Pumpkin
  • 2 teaspoons Pumpkin Pie Spice
  • 1 Tablespoon Creme De Cacao
  • ½ Tablespoons Myer's Rum
  • 4 whole Eggs
  • 12 whole Reese's Peanut Butter Cups, Roughly Chopped
  • ¼ cups Reese's Peanut Butter Chips

Preparation

For the Nutter Butter Oreo Swirl Crust:

In a food processor pulse Nutter Butter cookies until they have been processed into crumbs, place crumbs in a small bowl. Repeat with the Oreos and place them into a separate bowl.

To each bowl add the following:
– half of the melted butter
– 2 tablespoons of sugar
– tiny pinch of salt

Stir everything to combine in each of the bowls. Take spoonfuls of the Oreo crumb mixture and place in a springform pan leaving room to place spoonfuls of the Nutter Butter crumb mixture right next to them in somewhat of a dotted pattern.

For the Reese’s Chunk Pumpkin Cheesecake Batter:

Preheat oven to 350 degrees F.

In a mixer, whip cream cheese on medium high speed for 5 minutes or until light and fluffy, then add sugar and whip for 2 more minutes.

Add the maple syrup, canned pumpkin, pumpkin pie spice, creme de cacao and Myer’s rum and blend thoroughly.

Reduce mixer speed to the lowest setting and add the eggs one at a time. Mix just enough so that each egg has been incorporated into the batter.

Stir in the peanut butter cup chunks and the chips with a wooden spoon. Then gently spread this mixture on top of your crust.

Bake for 1 hour and 10 minutes, remove from oven and place on a cooling rack for 10 minutes.

Refrigerate a minimum of 4-6 hours, preferably overnight. Remove from refrigerator for 15 minutes prior to serving.

4 Comments

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Cindy Carnes on 11.29.2010

The pan size is 9″

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laxlily on 9.20.2010

this looks amazingggg!! pumpkin, reese’s, and cheesecake are 3 of my favorite things, can’t wait to try this!!

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lastroh on 9.6.2010

This looks fabulous! I’ve added it to my recipe box. Can’t wait to try it!

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Claudia's Cookbook on 9.2.2010

This looks unbelievable! Can’t wait to try.

One Review

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artsychef on 10.10.2010

I am excited and pleased to offer my very first Tasty Kitchen review for this scrumptious cheesecake. It was the absolute perfect combination of flavors and my family fell in love. The only change I would mention is a longer preparation time of 20 minutes and the recipe should state the size of the springform pan needed. I used the medium pan and the batter was literally to the rim but I had no leakage or spillage except some butter from the crust. Do place the springform pan on another sheet for this reason. The largest springform pan could also be used with good results. Well done, and thank you for developing and sharing this excellent cheesecake.

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