I’ve never shared a recipe on this blog before, but after celebrating National Cheesecake Day yesterday, I thought I would share one of my favorites. I have about 7 or 8 different varieties of cheesecake recipes, and maybe I will get around to sharing them all here.
Unlike most recipe blogs, I am going to SKIP all the chatter and stories that have NOTHING to do with the recipe, and just give it to you. Hope you enjoy!
Peanut Butter Cheesecake
Oreo Crust:
- 2 rows oreos, crushed.
- 1/4 cup butter, melted
- 1 cup peanut butter cups, chopped
- 1/2 cup chocolate chips
In 9″ spring form pan, mix crushed oreos and melted butter until combined. Press onto bottom and sides of pan. Sprinkle peanut butter cups and chocolate chips on top.
Cheesecake Batter:
- 4-8 oz. bricks cream cheese, softened
- 5 eggs
- 1 1/2 cups brown sugar
- 1 cup creamy peanut butter
- 1/2 cup heavy whipping cream
- 1 Tbsp. vanilla
Beat cream cheese in large mixer until smooth. Add eggs, one at a time until combined. Add the rest of the ingredients and mix until smooth. Pour onto crust. Set two ramekins or small baking dishes full of water on either side of oven. Place cheesecake in the center of the oven. Bake at 350 for 45 minutes, or until just browned on top and slightly jiggles in center. Cool on stove-top or counter for 1 hour.
Ganache Topping:
- 1/4 cup heavy whipping cream
- 1 cup chocolate chips
Heat cream in saucepan until boiling. Take off heat and add chocolate chips. Whisk until smooth. Pour or drizzle on top of cheesecake. Add peanuts and more peanut butter cups if desired. Refrigerate overnight. Enjoy!
