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Reeses Peanut Butter Cheesecake: rich creamy and decadent. It’s a- flavor explosion in your mouth! And my travel plans revealed!
Preheat oven to 350 F.
Process Oreos and peanuts in a food processor until mixture resembles crumbs. Then add melted butter and pulse to combine.
Tear off several pieces of heavy duty aluminum foil and wrap it tightly around and up the sides of the outside of a 10-inch springform pan. Pat the crust mixture in the bottom and half way up the sides of the pan. Refrigerate crust while you are making the batter.
In a large bowl use a mixer to beat the cream cheese until smooth (do not over beat). Add eggs one at a time, beating just until combined. Add cream, peanut butter and sugar and beat until just combined. Add vanilla and fold in peanut butter cups (reserving a few to sprinkle on top of the cake when baked) with a spoon or spatula.
Pour batter into the springform pan. Put the pan into a roasting pan and pour hot water into the roasting pan 1/2-1 inch up the sides (make sure it doesn’t go so high that it gets into the springform pan).
Bake at 350 F for 15 minutes then decrease temperature to 200 F and bake for 2 hours. Turn oven off. Remove cheesecake from oven and run a thin knife around the sides to loosen it from the pan. Put cheesecake back in the oven for another 2 hours. (It is important for the cheesecake to bake slowly at different temperatures and cool down gradually so that it does not crack in the middle).
To make the chocolate topping melt semi-sweet chocolate chips with sour cream in a saucepan over low heat. Once melted, spread it over the top of the cheesecake.
Decorate cheesecake with heath bar shavings and a few cut up mini peanut butter cups.
Recipe adapted from Bake or Break
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!