Ingredients: |
Ingredients: For Crust:
2 cups chocolate crumbs (20-25 cookies)
¼ cup unsalted butter, melted
For Cheesecake Filling:
3 (8-oz) packages cream cheese, soft
1 cup granulated sugar
1 cup creamy peanut butter
3 large eggs
1 tsp vanilla extract
½ cup sour cream; ½ cup heavy cream
1 cup chopped Reese’s Peanut Butter Cups
For Chocolate Ganache:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 cup chopped Reese’s Peanut Butter Cups
Preheat oven 350°. Grease 9” springform pan; line bottom with parchment paper. In medium bowl, combine chocolate cookie crumbs & melted butter until mixed. Press mixture firmly into bottom of prepared springform pan. Bake in preheated oven 10 min, then remove; set aside to cool slightly.
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Directions: |
Directions:Prepare Cheesecake Filling: In large mixing bowl, beat softened cream cheese & granulated sugar until smooth and creamy. Add peanut butter; mix until well combined. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, sour cream & heavy cream; mix until smooth. Gently fold in chopped Reese’s Peanut Butter Cups.
Bake Cheesecake: Pour cheesecake filling over cooled crust & smooth top with a spatula. Place springform pan on a baking sheet and bake in preheated oven for 55-65 min until center is set but still slightly jiggly. Turn off oven and let cheesecake cool in the oven with door slightly ajar for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight.
Prepare Chocolate Ganache: In a heatproof bowl, combine chocolate chips & heavy cream. Microwave in 30-second intervals, stirring after each, until chocolate is melted and mixture is smooth. Let ganache cool slightly before pouring over chilled cheesecake.
Assemble Cheesecake: Pour cooled chocolate ganache over top of cheesecake, spreading it evenly. Sprinkle chopped Reese’s Peanut Butter Cups over ganache.
Serve: Carefully remove cheesecake from springform pan and transfer to a serving plate. Slice and serve chilled. |
