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.
What would the Christmas season be without
a little a lot of chocolate?
Well, I have teamed up with some pretty amazing bloggers today to bring you all kinds of chocolate!!
Yep – we are at it again. It’s time for another Blog Party!! This time, we are all about those holiday staples – Hershey’s Kisses and Reese’s Peanut Butter Cups. (And if this isn’t enough chocolate to get you through the holiday season, we’ll be back in 2 weeks with even more!)
Today I’m sharing a pretty amazing cheesecake, along with links to 12 other amazing desserts, perfect for the holiday season. If you are ready to start your holiday baking (which you’d better get started!), this is a great place to begin. Make sure you check out the link up at the bottom of this post and click over to see all of the other amazing recipes.
I don’t know why, but I couldn’t get cheesecake off the brain. I adore cheesecake, but I don’t often have an excuse to make a whole cheesecake. But the holidays are a pretty good excuse, right?? Well, when I decided to make a peanut butter cheesecake, I knew I wanted to go all out. I didn’t want a 1-inch cheesecake. I wanted this baby tall and rich and creamy and packed with so much peanut butter and chocolate that it would cure any peanut butter craving. And that is exactly what I ended up with!
A few hints – make sure you wrap the springform pan tightly with foil so that the water doesn’t leak in. I used to never have problems with water leaking, but I’ve ruined a couple cheesecakes lately because of leaks. And believe me – this is one cheesecake you don’t want to ruin!! Leaving the cheesecake in the oven to gradually cool it down helps to reduce the risk of the cheesecake cracking. But since this cheesecake is covered with a ganache, if your cheesecake does crack, it’s no big deal. You’ll be the only one that will know!! And because this is such a tall cheesecake, it does take some time to bake through. I always worry about overbaking, but could have left mine in a few minutes longer. But I do love how creamy it turned out!!
This will be the perfect dessert to take to your next holiday get together!!
- 30 chocolate sandwich cookies
- 6 tablespoons butter, melted
- Dash of salt
- 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
- ½ cup cream
- 1 cup semi-sweet chocolate chips
- 1 (8 oz) package Reese’s Minis
- 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.
- Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese’s Miniatures. Pour the mixture into the cooled crust.
- Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
- To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s minis over the top of the cheesecake.
SHOP THIS POST!
Click through each of the links below to get more recipes with Hershey’s Kisses and Reese’s Peanut Butter Cups!
Easy Peanut Butter Fudge from Center Cut Cook
Chocolate Peanut Butter Brownies from Shugary Sweets
Reese’s Peanut Butter Mini Cheesecakes from The Girl Who Ate Everything
Reese’s Peanut Butter Cup Frozen Hot Chocolate from Boys Ahoy
Reese’s Cupcakes from Cooking Classy
Whole Wheat Hershey’s Kiss Caramel Brownies from Chocolate and Carrots
Reese’s Peanut Butter Cheesecake from Taste and Tell
Chocolate Peanut Butter Reese’s Sandwich Cookies from Buns in My Oven
Reindeer Noses-Candy Cane Gingerbread Cookies from Sweet Basil
Mini Chocolate Mint Truffle Cheesecakes from Boys Ahoy
Chocolate Candy Cane Kiss Cookies from Inside BruCrew Life
“Kiss”-mas Tree Centerpieces from Kitchen Meets Girl
Hershey Kissed Brownie Bites from Chocolate, Chocolate and More
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