Peanut Butter Cup Cheesecake

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Preheat oven to 325 degrees. Line the bottom of a springform pan with parchment paper and lightly spray with no stick spray such as bakers joy.

Crust

1 cup honey graham cracker crumbs

1 cup chocolate graham cracker crumbs

2 Tbsp sugar

1/2 cup butter, melted

In a medium size bowl mix cracker crumbs and sugar, add melted butter. Stir till all crumbs are coated. Place in your prepared springform pan patting down with the back of a spoon to the bottom of the pan and 1/4 inch up the sides of the pan. Place in the freezer while you make your filling.

FILLING

4-8ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

1-9 ounce bag of reese’s peanut butter cup minis

Place Cream cheese in bowl of stand mixer and beat on medium to fluffly. Add sugar, cornstarch and vanilla and continue to beat on medium until combined completely.

Turn mixer down to stir, add eggs on at a time mixing just until combined. You do not want to overbeat your eggs and add too much air, this is what cause cracking.

By hand fold in sour cream.

Pour half of your filling mixture into your crust. Top with reese’s peanut butter cups, then add the rest of your filling on top. Bake at 325 degrees 75-80 minutes or until center of cheesecake is just slightly jiggley and rest of cheesecake is not.

Remove from oven to cooling rack. Let cool 15 minutes and then run knife around edge of cheesecake. Let cool another 45 minutes on cooling rack and then place in fridge at least 4-6 hours but overnight is usually best.

TOPPING

4 ounces semisweet chocolate, rough chopped

1/2 cup heavy cream

1/2 Tbsp butter

1-9 ounce bag of reese’s peanut butter cups minis

Chop chocolate and set in a heat safe bowl. In a small sauce pot bring heavy cream to a simmer. Pour heavy cream over chocolate and let stand about 3 minutes. Stir chocolate until dissolved in heavy cream and then stir in butter. Let stand about 15 minutes to thicken and cool to room temperature.

Place Reese’s Peanut Butter cups on top of cheesecake in the center. Pour chocolate ganache into a squeeze bottle and carefully go around edge of cheesecake with chocolate. Drizzle a little chocolate on top of peanut butter cups and ENJOY!!

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One thought on “Peanut Butter Cup Cheesecake

  1. I am loving this cheesecake made from my favorite candy. I have personally pinned this. Yum! Thank you for joining us at #purebloglove. We enjoy having you every Thursday at 8PM, EST through Sunday night. ~Cydnee

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