This round of Get Your Chef On is all about finding the tastiest peanut butter recipe, and since I had a Costco sized tub of cream cheese leftover from Simon's birthday brunch last weekend I decided to turn it into a peanut butter cheesecake. With chocolate, naturally...and Reese's, of course, since they pretty much go hand-in-hand.
Reese's Chocolate Peanut Butter Cheesecake
adapted from Taste of Home
- 8 graham crackers, crushed
- 1/3 cup butter, melted
- 40 ounces cream cheese, softened
- 1-1/2 cups sugar
- 1 cup creamy peanut butter
- 2 tsp. vanilla
- 3 eggs, lightly beaten
- 1 8 oz. bag of Reese's Mini Peanut Butter Cups, quartered
- Combine graham cracker crumbs and melted butter. Press mixture into the bottom and sides of a greased deep dish pie pan or 10" springform pan. Bake at 350 degrees for 5-10 minutes until very lightly golden.
- In a large bowl or stand mixer, beat together the cream cheese and sugar. Add vanilla and peanut butter and mix until combined. Turn the mixer to low speed and add the egg;, mix only until they are just combined. Carefully fold in the chunks of Reese's Mini Cups. Spread filling mixture into the crust.
- Bake at 325 for 60-70 minutes or until the center is set. It will still be a bit soft and jiggly under the surface, but will set up during cooling.
- Cool on a wire rack for an hour; then refrigerate overnight.
- Before serving, drizzle with melted chocolate and sprinkle with crushed peanuts.
I'm linking up for Round 3 of Get Your Chef On!