Decadent Peanut Butter Cup Cheesecake 4


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My Love’s birthday was earlier this week. Happy birthday to him! :o) His favorite flavor combination? Chocolate and peanut butter!! I don’t know anyone who doesn’t love chocolate and peanut butter together. Am I right? This pair is a match made in foodie heaven—a chocoholic and a peanut butter lover’s dream. I’m the chocoholic and he’s the peanut butter lover.

Love l Decadent Peanut Butter Cup Cheesecake l Love.Bake.Read

For his last 4 birthdays, I have baked him a Peanut Butter Cup Cheesecake. I used to buy him a gigantic Turtle Cheesecake from a local cake shop in our hometown. It was absolutely luscious, but I am so happy I started making his birthday cheesecake myself. It’s become a tradition that we look forward to every year.

Decadent Peanut Butter Cup Cheesecake l Love.Bake.Read

It starts with a sweet Oreo crust. I even add a touch of sugar to sweeten it even more. The cheesecake filling is packed full of chopped peanut butter cups and mini chocolate chips. The more the better! To make this decadent cheesecake even more indulgent I top it with even more chopped peanut butter cups and chocolate chips. Then I drizzle those goodies with melted peanut butter and chocolate. I mean come on. Does it get much better?

Decadent Peanut Butter Cup Cheesecake l Love.Bake.Read

This cheesecake is thick, dense, and incredibly rich. Even a small slice is more than enough. It gives a whole new meaning to the term sugar-high. If you have a sweet tooth, this will cure it. Well, at least temporarily. You and I both know there is no cure.

Decadent Peanut Butter Cup Cheesecake l Love.Bake.Read

Of course it’s great to share, but just know that cheesecake freezes incredibly well. You know, for emergencies. I freeze each slice individually wrapped in plastic wrap. Easy access—you just take out a piece, sit it out to thaw for about 5 minutes, and you’re good to go. Easy peasy!

Decadent Peanut Butter Cup Cheesecake l Love.Bake.Read

Peanut Butter Cup Cheesecake

Yields 16 slices

Ingredients

For the crust

  • 26 whole Oreos
  • 3 tbsp. sugar
  • 6 tbsp. unsalted butter—melted in the microwave

For the filling

  • 5 (8oz) packages of cream cheese—softened
  • 1½ cups sugar
  • ¾ cup creamy peanut butter
  • 2 tsp. vanilla extract
  • 3 eggs—lightly beaten
  • 3 cups chopped miniature peanut butter cups—about 1 bag (12 oz.)
  • 1 cup mini semi-sweet chocolate chips

For the topping

  • 1/3 cup peanut butter—melted in the microwave
  • 3 cups chopped miniature peanut butter cups—about 1 bag (12 oz.)
  • ¼ cup + 2 tbsp. mini semi-sweet chocolate chips
  • 1 tbsp. half & half or cream

Directions

For the crust

Preheat the oven to 350 degrees. Spray the inside (bottom) of a 9-inch non-stick springform pan with non-stick spray, line it with a round of parchment paper, and spray again with non-stick spray. Line a baking sheet with foil. Set both aside.

Add the Oreos and sugar to a food processor and process on low until finely ground. Transfer the Oreo crumbs to a bowl and add the melted butter. Stir together until all crumbs are moistened. Add the crumbs to the springform pan and spread the crumbs all around the inside (bottom) of the pan only. Press down firmly to even out the crumbs into a single layer. Bake on the lined baking sheet for 7 minutes. Remove the pan from the oven and let it cool on a wire rack. Leave the oven on and add a large pan of water to the bottom rack (I used two cake pans and a loaf pan).

For the filling

To a large bowl, add the softened cream cheese and sugar. Using a hand mixer, mix on low until well combined. Add the peanut butter and mix until incorporated. Add the vanilla extract and eggs and mix again until combined. Stir in the chopped peanut butter cups and chocolate chips. Spray the sides of the springform pan with non-stick spray and pour in the filling. Spread the filling around the pan and gently even the top using a rubber spatula. Lift the springform pan and gently tap it on the counter top to release any air bubbles. Place the springform pan on the lined baking sheet and bake in the oven for 35 minutes. Rotate the pan and bake for 30 more minutes. Turn the oven off, prop the door slightly open, and leave the cheesecake for 5 minutes. The cheesecake is done when the center jiggles only slightly when the pan is tapped. Remove the cheesecake from the oven and let cool on a wire rack for 1-2 hours. Cover the pan with plastic wrap (cut a small hole in the center) and refrigerate overnight or at least 8 hours.

For the topping

When ready to decorate, very carefully remove the side of the springform pan. Go around the edge of the cheesecake with a knife first if necessary. Flip the cheesecake over in your hand and peel off the bottom of the spring form pan and the parchment paper round. Place the cheesecake crust-side down on a plate or platter.

Drizzle about ½ of the melted peanut butter on top of the cheesecake. Spread the chopped peanut butter cups evenly on top of the cheesecake. Sprinkle on a ¼ cup of mini chocolate chips. Drizzle on the remaining melted peanut butter (you may need to reheat it in the microwave).

Add 2 tbsp. mini chocolate chips to a small bowl. In another small bowl, heat the half & half or cream in the microwave for 10 seconds. Pour it over the chocolate chips, let it sit a few seconds, and then stir until smooth. Drizzle the melted chocolate over the cheesecake.

Refrigerate the cheesecake until ready to serve.

To serve / leftovers

Before serving, gently slice the cheesecake. This takes some effort, so be patient. It’s best to slice the cheesecake in half and then in half again, so you have 4 quarters. Slice each quarter into 4 slices.

Wrap leftover slices individually in plastic wrap and place the slices in a Ziploc bag or container and store in the freezer. To thaw the slices, leave them on the counter for 5 minutes and you’re good to go.

Decadent Peanut Butter Cup Cheesecake l Love.Bake.Read

Source

Adapted from Taste of Home

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