Rich and decadent, this peanut butter cheesecake starts with a cookie crust, is filled with Reese’s Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.
Serves: 16-20 servings
Ingredients
Crust
30 chocolate sandwich cookies
6 tablespoons butter, melted
Dash of salt
Cheesecake
32 oz cream cheese
5 eggs
1½ cups brown sugar
1 cup smooth peanut butter
½ cup cream
1 teaspoon vanilla
12 oz Reese’s Peanut Butter miniature cups, unwrapped and roughly chopped
Topping
½ cup cream
1 cup semi-sweet chocolate chips
1 (8 oz) package Reese’s Minis
Instructions
- Preheat oven to 325°F.
- Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan tightly to ensure water cannot leak through.
- Visit Reese’s Peanut Butter Cheesecake @ tasteandtellblog.com for full instructions.