After I made the Pumpkin Toffee Cheesecake in September, Jeremy suggested I try something good next time (insert eye roll here) like a peanut butter variety, so I started searching out recipes and eventually settled on this one. And then he informed me last night that cheesecake isn’t really his thing.
Actually, to be honest, cheesecake isn’t my thing either.
But if you like peanut butter and chocolate you’re pretty much guaranteed to like this bad boy.
I didn’t get a photo of a cut piece, unforunately.
Because I was lazy and didn’t take one.
Plus I was supposed to use mini Reeses cups on the top and I used regular so it looks kind of weird with huge pb cups sitting there.
So you’ll just have to use your imagination and visualize how perfect the individual pieces looked.
Peanut Butter Chocolate Cheesecake
2 cups Oreo crumbs
2 TBSP butter, melted
4 packages (8 oz) cream cheese at room temperature
5 eggs, room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 TBSP vanilla
1 bag MINI peanut butter cups (don’t be a dork like me and not see the mini part until you’re in the middle of baking)
1/2 cup peanut butter
6 oz semi-sweet chocolate (I used chips)
3/4 cup heavy cream
15-20 MINI peanut butter cups (about half the bag from above)
The sides of the cheesecake will be set but the center will be a little jiggly (not runny).
Cool slightly then refrigerate for at least 4 hours.
To prepare topping, melt chocolate in microwave.
Cool slightly, then add all but 1 TBSP of heavy cream.
Stir together and pour over cheesecake (while still in springform pan).
Refrigerate for 30 minutes.
Melt peanut butter and 1 TBSP of whipping cream together in microwave until the consistency is runny.
Drizzle over top of cheesecake, then surround the outer edge of cheesecake with the remaining MINI peanut butter cups.
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