Reese's Peanut Butter Cup Cheesecake

• porciones: 16 servings
• tiempo activo: 40 minutes
• tiempo total: 2 hours 20 minutes

Ingredientes

1 1/2 cups Oreo Cookies (approximately 28) (finely crushed)

1/2 cup Roasted Unsalted Peanuts (chopped, optional)

2 tbsp Light Brown Sugar

1/8 tsp Salt

5 tbsp Unsalted Butter (melted)

32 oz Cream Cheese (softened to room temperature)

1 1/2 cup Light Brown Sugar (firmly packed)

1/2 cup Creamy Peanut Butter

1 tsp Vanilla Extract

1/4 cup Heavy Whipping Cream

4 Large Eggs (room temperature and slightly whisked)

10 ½ oz Reese’s Miniature Peanut Butter Cups (1 small bag)

4 oz Semi-Sweet Chocolate Chips

1/3 cup Heavy Whipping Cream

Instrucciones

Oreo Cookie Crust

Adjust your oven rack to the center or middle position and preheat the oven to 350ºF.

Using a flour-based baking spray, generously coat the bottom and sides of a 9-inch springform pan, then line the bottom with parchment paper. Alternatively, you can also line the sides of the springform pan as well. Set to the side.

Using a food processor, pulse the Oreo sandwich cookies into fine crumbs. Add in the unsalted roasted peanuts and pulse again until they are chopped and well blended with the cookie crumbs.

Add in the light brown sugar, salt, and melted butter then pulse together again until completely blended.

Press the Oreo cookie crust mixture into the bottom of the prepared 9-inch springform pan, then place in the oven and bake for 8-10 minutes at 350ºF.

Remove the baked cookie crust from the oven and place it on a wire cooling rack to cool while you make the Reese's peanut butter cup cheesecake batter. Reduce the oven temperature at this time to 325ºF.

Once the cookie crust has cooled to the touch, wrap the bottom of the springform pan in 5-6 overlapping sheets of aluminum foil. The foil should come up high enough along the sides to help keep water from the water bath from getting into the cheesecake during baking. Set to the side.

Reese's Peanut Butter Cup Cheesecake Batter

Using your hand mixer or stand mixer fitted with the paddle attachment, beat the softened, room-temperature cream cheese on medium-high speed for about 4-5 minutes until it's lighter and fluffier in texture. This will help eliminate any possible lumps later.

Add in the light brown sugar, peanut butter, and vanilla extract, and continue to mix together on medium speed until well blended.

Reduce the mixer to a low speed, adding in the heavy whipping cream and slightly whisked eggs, mixing together until just combined. Do not over-mix the cheesecake batter.

Fold in the chopped miniature Reese's peanut butter cups using a spatula.

Make sure the bottom of your springform pan is wrapped in foil before this next step. Pour the peanut butter cup cheesecake batter into the cooled cookie crust. Top with any extra pieces of Reese's peanut butter cups, if desired.

Using a large microwave-safe glass measuring cup, boil close to 4 cups of water in the microwave for 4-5 minutes on high.

Place the peanut butter cup cheesecake into a roasting pan, then place it onto the middle rack of the oven. Before closing the door, carefully fill the roasting pan with the boiling water until it reaches halfway up the sides of the springform pan. Alternatively, you can fill the roasting pan with some of the boiling water, then place your cheesecake in the pan. Make sure the water does not go up too high or spill over.

Bake the Reese's peanut butter cup cheesecake for approximately 50-55 minutes at 325ºF. When done, turn off the oven and, with keeping the oven door closed, allow the cheesecake to cool down in the water bath for 45 minutes.

Carefully remove the cheesecake from the roasting pan (it will still be jiggly) and remove the aluminum foil layers. Then place it on a trivet or wire cooling rack to sit at room temperature for 1-1.5 hours or until it's cooled completely.

Once cooled, loosely cover the top of the cheesecake with aluminum foil or plastic wrap and place it in the refrigerator for a minimum of 4 hours or, my preference, overnight.

When ready to serve, release the sides from the springform pan, slice, and enjoy! Optionally you can top this peanut butter cup cheesecake with chocolate ganache and more miniature peanut butter cups.

Chocolate Ganache Topping

Place the semi-sweet chocolate chips in a small glass bowl. Set to the side.

Heat the heavy whipping cream in the microwave using a microwave-safe glass measuring cup for 1 minute on high. Pour the warm heavy whipping cream over top of the semi-sweet chocolate chips, then loosely cover with aluminum foil for 2 minutes.

Remove the cover, then slowly whisk the mixture together until the chocolate ganache is melted and smooth. Pour over top of the cheesecake, then spread out with an offset spatula. Optionally, top with more miniature peanut butter cups as well.

Nutrición

• Calorías: 641 kcal
• Grasa Total: 45 g
• Grasa Saturada: 22 g
• Grasa No Saturada: 19 g
• Grasa Trans: 0.2 g
• Colesterol: 119 mg
• Sodio: 381 mg
• Carbohidratos Totales: 53 g
• Fibra Dietética: 2 g
• Azúcares Totales: 42 g
• Proteína: 11 g