How to Cook Peanut Butter Cheesecake

by Toni Tallman

Supplies

  • 1 Cup Peanut butter
  • 1 Cup Heavy cream
  • 32 Oreos
  • 2 Tablespoons Vanilla extract
  • 12 Ounces Semisweet chocolate
  • 9 Inches Springform Pan
  • 24 Ounces Cream cheese
  • 1 Pinch Salt
  • 1 Cup Sugar
  • 5 ½ Tablespoons Butter
  • 4 Eggs
  • 20 Peanut butter cups
  • Instructions

    Step 1

    Crush up 32 (1 package) of Oreos. (I used peanut butter)

    Step 2

    Melt 5 1/2 tablespoons of butter.

    Step 3

    Mix Oreos and butter then press into 9" Springform pan (I put wax paper on bottom for easy removal) put in freezer for 10 min then bake for 10 mins.

    Step 4

    Chop 8 oz of chocolate.

    Step 5

    Heat up 1/2 cup of cream to a simmer.

    Step 6

    Roughly chop up 20 miniature Reese's peanut butter cups.

    Step 7

    Add 1 tablespoon of Vanilla Extract to chopped chocolate.

    Step 8

    Pour heated up cream to chopped chocolate.

    Step 9

    Mix until smooth then pour over crust put in freezer for 10 mins.

    Step 10

    Sprinkle chopped Reese cups over chocolate layer. Put in freezer for 10 mins.

    Step 11

    Mix 24 oz of cream cheese and 1 cup peanut butter until smooth. Add 1 tablespoon vanilla extract and 1 cup of sugar mix on medium until blended. Then add 4 eggs one at a time mix on low. Pour into pan

    Step 12

    Bake for 1 hour, then turn off oven and let it finish cooking for about an hour. Remove from oven and let cool to room temperature then place in fridge for several hours.

    Step 13

    Chop the remaining chocolate (4oz) while heating up 1/2 cup of cream. Pour over chocolate and mix until smooth. Spread over top of cheesecake then decorate.

    Step 14

    Step 15

    Sliced to show layers. Oreo crust, melted chocolate, chopped Reese's cups, peanut butter cheesecake, melted chocolate.