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Reese’s Peanut Butter Cheesecake features creamy peanut butter and Reese’s Peanut Butter Cups surrounded by a rich and creamy cheesecake, all sitting atop an Oreo crust.
I love cheesecake. I love coming up with different types of cheesecakes. One night a couple of weeks ago my brother and his family were over. We were all talking and he mentioned that he’d love to try a peanut butter cheesecake. I told him it should be pretty easy to do and that I’d give it a shot for him. Below is the cheesecake I came up with. He absolutely loved it and gobbled it up. I think to give it a nice finishing touch you could serve it with a little hot fudge sauce over the top. Here’s how I make Reese’s Peanut Butter Cheesecake.
Reese’s Peanut Butter Cheesecake
- 20x Oreos
- 3 tbsp butter, softened
- 4x 8 oz Philadelphia cream cheese
- 12x Reese’s Mini peanut butter cups
- 1.5 tsp vanilla
- 1 cup sugar
- 1/2 cup smooth peanut butter
Preheat the oven to 325 f.
Place the 20 cookies into a Ziploc bag.
Break them up using a meat tenderizer. Then, using a rolling pin, continue to break up the cookies until they are completely ground up.
Mix 3 tablespoons of butter into the ground up cookies. I softened the butter until it was almost a liquid to make it easier to blend.
Place the cookie mix on the bottom of a 9 inch springform pan, covering the bottom.
Cut the Reese’s mini peanut butter cups into quarters.
Soften the cream cheese in the microwave for about a minute, unless you’ve left it out to get to room temp.
Place the cream cheese into your mixing bowl.
Add the sugar, the vanilla and the peanut butter into the mixing bowl.
Mix slowly until the mixture is smooth.
Add the quartered Reese’s peanut butter cups to the mixture and give a stir with a spoon.
Pour the mixture into your crust.
Place the pan into the oven and bake for 50-55 minutes.
Cool for about 15 minutes and then loosen the springform pan.
Refrigerate the cheesecake for 3-4 hours before serving.
If you could have any kind of cheesecake, what would it be?