Hello! A weekend of good food has come and gone. I was testing a few recipes before the busy holidays and this one is a winner!
What you will need:
2 tbsp melted butter
1 package of shortbread cookies
4 sticks of cream cheese
1 tsp vanilla
1/3 cup of peanut butter
1 pack of Reese’s peanut butter cups
1 cup of sugar
1/3 cup of milk chocolate chips
2 tbsp heavy whipping cream
Preheat oven to 400.
Crush the cookies in a food processor or with a rolling pin. I used pecan sandies. Mix the cookies and melted butter. Pour into your cheesecake pan pressing into the bottom until surface is level. Bake for 5 minutes then allow to cool.
Mix cream cheese, vanilla and sugar until smooth, add eggs. Melt peanut butter and the milk chocolate then stir in cream. The cream will cool the mixture. It should be pourable add extra cream if nessecary. Mix chocolate mixture with cream cheese mixture.
I crushed 4 peanut butter cups and added to the mixture.
Pour mix into cooled pan and bake at 400 for 10 minutes.
Lower heat to 275 and bake for another 45 minutes. Let cool in oven for 1 hour then refrigerate for at least 2 hours.
Ganache * optional
1/3 cup peanut butter
1/3 cup milk chocolate
Melt peanut butter and chocolate. Add cream until mixture is pourable. Spread over cheesecake. Add additional Reese’s to preference. Refrigerate until set about 30 minutes. Enjoy!