How To Make Reese’s Peanut Butter Cups Cheesecake
Many people consider a cheesecake to be a rather boring dessert, but this is obviously because they have never tried this Reese’s Peanut Butter Cups Cheesecake. With the use of Reese’s Peanut Butter Cups, Perth sweet lovers will find that this cheesecake is rich and sweet, creamy and indulgent. This makes it the perfect dessert for family gatherings, dinner parties or special occasions. Although this cheesecake does need to be prepared well in advance, it is well worth the wait.
Ingredients:
- To make this deliciously scrumptious cheesecake, you will need;
- 750 grams of crushed cookies (Oreos work really well)
- 200 grams of peanuts (ground up in a food processor or crushed)
- 125 grams of melted unsalted butter
- 900 grams of softened cream cheese
- 5 eggs
- 250 grams of brown sugar
- 225 grams of smooth peanut butter
- 125 millilitres of whipping cream
- One teaspoon vanilla extract
- 12 Reese’s Peanut Butter Cups, chopped up into small pieces
- 85 grams of sour cream
- 125 grams of white sugar
- Additional Reese’s Peanut Butter Cups and whipped cream for decoration
Method:
First, you need to make the cheesecake base. For this, you will need to combine the crushed cookies and ground peanuts with the melted butter. Press this mixture into a 20 centimetre springform baking tin. You should have sufficient cookie mixture to cover the base and sides of the tin. Allow your base to chill while you prepare the cheesecake filling.
Use an electric mixer to beat the cream cheese until it is smooth and fluffy. Beat in one egg at a time until well combined. Add the peanut butter, cream and brown sugar, mixing until you achieve a smooth consistency. Fold in the vanilla and chocolate pieces.
Pour the filling into your prepared base and create a Bain Marie. This means placing your springform tin into a large roasting tin. Fill your roasting tin with hot water, so it reaches an inch in depth. Bake your cheesecake at 130ºc for approximately 90 minutes or until the cheesecake has a firm texture but retains a slight wobble in the centre.
Combine the white sugar and sour cream, ensuring that it is smooth. Spread this mixture onto the top of the cheesecake and return it to the oven for approximately five minutes.
Turn off your oven and leave your cheesecake inside with the door open to cool gradually. This will reduce the risk of the top of your cheesecake cracking. If you are in a hurry, you can cool at room temperature on a wire rack for approximately an hour.
Once the cheesecake is almost cooled, you should run a palette knife around the edges to loosen it from the tin. Refrigerate overnight or for a minimum of four hours.
Before serving, pipe rosettes of whipped cream around the edge of the cheesecake and top with Reese’s Peanut Butter Cups.
If you fancy trying out this recipe and need to buy Reese’s Peanut Butter Cups, Australia sweet enthusiasts should visit us. Funworks has a massive choice of sweet treats including Reese’s Peanut Butter Cups. Our team is available to answer any questions or assist you with your order.
