Reese's Chocolate Peanut Butter Cup cheesecake recipe

March 26, 6:34 PMProvidence Food ExaminerDonna Diegel

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Reese's PB Cup Cheesecake Recipe

Uber-rich & creamy chocolate cheesecake, studded with chunks of Reese's PB cups, all sitting on an Oreo Cookie crust, rivals anything the Cheesecake Factory can dish out! Doesn't get much better than this for a PB chocoholic addict!

How to Make a Perfect Cheesecake

Cheesecakes have always gotten a bad rap for being impossible to perfect. A lot of people shy away from making cheesecake because they've heard all the horror stories of raw cheesecakes in the middle, being over done and dry, or worse, having earthquake sized cracks down the center of the cake. To relieve you of your "fear of cheesecake", be sure to read How to Make a Perfect Cheesecake before getting your ingredients out. The article explains tips & tricks such as; how to use a springform pan, how to add melted chocolate to cheesecake batter, how to prevent unsightly cracks, and finally, how to fix the Frankenstein cheesecakes if they do occur. I wrap it up with how to serve and freeze the cheesecakes you've put so much love into. This is important info. Don't turn on your oven until you've read it!

Reese's PB Cup Chocolate Cheesecake Recipe with Oreo Cookie Crust

• 14 whole Oreo cookies or similar chocolate sandwich cookies, crushed fine, or
• 36 chocolate cookies after you've licked out the cream middles!
• 1/4 cup melted butter
• Remove the bottom of a 9- inch springform pan, then line the bottom plate with aluminum foil. Reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
• Mix Oreo Cookie Crust ingredients together and pat on the bottom only of the prepared pan.

Chocolate Cheesecake Filling

• 2 pounds (four - 8 ounce packages) Philly Brand cream cheese, room temperature
• 1 can (14 ounces) Eagle brand sweetened condensed milk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cup semi sweet gourmet chocolate chips, melted (see above)
• 8 large Reese's Peanut Butter Cups, chopped in good size pieces
• Optional Chocolate Ganache Icing

How to Make a Reese's PB Cheesecake

• Preheat oven to 300 degrees F. (This cheesecake needs a lower oven temperature than most cheesecake recipes.)
• Place a pan of hot water in the bottom of the oven and close the door.
• In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add melted chocolate in a steady stream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
• Gently fold in all but 1/2 cup of chopped peanut butter cups.
• Pour batter into prepared pan on top of the Oreo cookie crust. Sprinkle the remaining peanut butter cups over the top of the cheesecake, and bake at 300 degrees for 60-70 minutes. The center of the cheesecake will still be a little wiggly when it comes out of the oven. The cheesecake will set up as it cools and chills. Remove from oven and let cool completely before removing the sides of the pan.
• VERY IMPORTANT! See the important link, How To Make Perfect Cheesecake for further baking, cooling, serving and freezing instructions.
• When fully chilled, remove from pan and drizzle with the optional dark chocolate ganache icing.
• Makes one 9 inch Chocolate Cheesecake. Serves 14. Wrap and refrigerate any leftovers.

 

 

You'll love these ultra rich cheesecakes!


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You can find our own Cheesecake Factory here in Providence at The Providence Place Mall. Go around supper time when the exciting Providence night-life heats up the city. The Cheesecake Factory serves up large portions for dinner, and their cheesecakes are to-die-for!