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:

1 1/2 cups lightly packed light brown sugar

6 tablespoons butter, melted

32 ounces cream cheese, at room temperature

1 cup creamy peanut butter

5 large eggs

1/2 cup heavy cream

8 ounces Reese's minis

30 (1-15.35 ounce package) Oreo cookies

1 cup semisweet chocolate chips

1 teaspoon vanilla

Equipment:

food processor

bowl

oven

springform pan

hand mixer

wire rack

sauce pan

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:

Quickview
556k Calories
9g Protein
38g Total Fat
46g Carbs
2% Health Score
Limit These
Calories
556k
28%

Fat
38g
59%

  Saturated Fat
18g
117%

Carbohydrates
46g
15%

  Sugar
36g
41%

Cholesterol
115mg
39%

Sodium
350mg
15%

Caffeine
10mg
3%

Get Enough Of These
Protein
9g
20%

Manganese
0.45mg
23%

Vitamin A
899IU
18%

Iron
3mg
17%

Phosphorus
165mg
17%

Vitamin E
2mg
14%

Copper
0.26mg
13%

Magnesium
52mg
13%

Vitamin B3
2mg
11%

Selenium
7µg
10%

Calcium
98mg
10%

Vitamin B2
0.16mg
9%

Fiber
2g
9%

Folate
33µg
8%

Potassium
281mg
8%

Zinc
1mg
8%

Vitamin B5
0.71mg
7%

Vitamin K
6µg
6%

Vitamin B6
0.12mg
6%

Vitamin B12
0.26µg
4%

Vitamin D
0.63µg
4%

Vitamin B1
0.05mg
3%

covered percent of daily need
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Related Videos:

No Bake Reeses Peanut Butter Cup Cheesecake Recipe

 

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