Peanut Butter Cup Cheesecake
Folks, before you read this recipe I need you to promise me you will not look at the nutritional info on this one. This is one of those “holiday indulgences” where you savor every bite and don’t think twice. It is rich + creamy + salty + sweet: a formula for heaven if you ask me. Bring this to a holiday party and you will be the most popular guest.
Peanut Butter Cup Cheesecake:
- 35 Oreo cookies
- 4 tablespoons butter ( melted and cooled)
- 2 tablespoons water
- 1/4 cup sugar
- 24 ounces Philadelphia Cream Cheese ( at room temperature)
- 2 eggs
- 8 ounces sour cream
- 1 cup sugar
- 1 1/2 cups mini semi-sweet chocolate chips
- 16 Reese’s Peanut butter cups roughly chopped +3 for garnish
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter
- 5 ounces whipping cream
Preheat oven to 375 F. Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil. Using a food processor, finely crush all the Oreo cookies. Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended. Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides. Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
In a stand mixer, beat the cream cheese until it is light and fluffy. When cream cheese is fluffy, add in one egg and mix well. Add second egg and mix well. Add in sour cream and sugar. Remove electric mixture to gently fold in the chocolate chips and chopped peanut butter cups. Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375 F for about 45 minutes, or until top is light brown. Transfer the cheese cake to a rack and cool while still in the spring-form pan. Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage. Remove from heat and stir mixture until smooth. While still warm, stir in remaining heavy whipping cream and mix until well blended.
Run a small sharp knife around the edges of the spring-form pan to gently separate the cheesecake from the pan sides. Release the spring-form and remove from the cheesecake. Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater. Garnish with remaining peanut butter cup pieces.
Refrigerate to allow the glaze to set.