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Peanut butter cup cheesecake

Peanut butter cup cheesecake
Handle the Heat

Yeah, you read the title right. Can you think of two better desserts? Why not combine them?

Crust Ingredients
1 (15.35 oz) package Oreos
6 tbsp. butter

Filling Ingredients
32 oz cream cheese, room temp
5 eggs
1 ½ cups brown sugar
1 cup peanut butter
½ cup heavy cream
1 tsp. vanilla
8 oz. Reese’s mini peanut butter cups

Topping Ingredients
1 cup chocolate chips
½ cup heavy cream
8 oz. Reese’s mini peanut butter cups

Begin by making the crust. Preheat your oven to 325º. Blend the Oreos until they become fine crumbs. Add in the butter and blend until well combined. Press this mixture into a 9-inch pie pan. Bake for 10 minutes, then allow time to cool. Keep your oven at 325º.

While your crust is baking, prepare the filling. In a mixer, cream the sugar and cream cheese. Add in the eggs, beating until well combine. Add in the rest of the filling ingredients, leaving out the peanut butter cups, and making sure not to overmix. Remove from mixer and fold in the Reese’s. Pour this mixture into the cooled crust and bake for 1 hour. Chill for 4 hours.

About 5 minutes before you are ready to take out your chilled cheesecake, begin preparing the topping. In a small pan, bring the cream to a simmer over medium heat. Add in the chocolate chips, stirring as they melt down. Pour the melted chocolate over the top of your cheesecake and top with the remaining Reese’s. Enjoy your deliciously decadent dessert!

Recipe from Handle the Heat