Chocolate Peanut Butter Cake (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
1 1/2 cups crushed chocolate cookies
→ Filling
03 -
1 cup peanut butter, smooth
04 -
1 cup sugar
05 -
1 teaspoon vanilla
06 -
3 (8 oz) packs of softened cream cheese
07 -
1 cup sour cream
08 -
3 large eggs
09 -
15-20 chopped Reese's cups
→ Topping & ganache
10 -
1/2 cup chips (peanut butter flavor)
11 -
1/2 cup chocolate chips
12 -
1 cup heavy cream
13 -
Caramel for drizzling
14 -
Whip cream for decorating
# Instructions:
01 -
Get your oven ready by preheating it to 163°C. Blend the cookie crumbs with the melted butter in a bowl, then press that mix firmly into a 9-inch springform pan as the base layer.
02 -
With a large bowl, whip together the cream cheese and sugar until smooth. Blend in the vanilla and sour cream so the mixture becomes nice and creamy.
03 -
Mix eggs in one by one, beating them into the mixture each time. Then stir in the peanut butter until everything is unified and smooth.
04 -
Stir half of the chopped Reese's cups into the batter. Pour this mixture onto the cookie crust, smoothing the top evenly.
05 -
Put the cheesecake in the oven for about 55-60 minutes. Look for the center to set with slightly browned edges. Turn the oven off, but leave the cheesecake inside with the door a bit open for an hour to cool slowly.
06 -
Once the cheesecake’s out of the oven, let it cool all the way at room temp. Pop it in the fridge for a good 4 hours or, even better, overnight.
07 -
Heat the heavy cream on medium in a small pan until it starts to steam. Take it off the heat and stir in those chocolate chips until melted and creamy.
08 -
Pour the ganache over the cooled cheesecake. Sprinkle the leftover Reese's plus those peanut butter chips on top. Drizzle the caramel and, if you’d like, dollop on some whipped cream.
# Notes:
01 -
Letting the cheesecake cool slowly in the oven helps keep it crack-free.