Peanut Butter Cheesecake

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This cheesecake combines some of the best flavors together.  It's very rich, so cut the slices small.

 Yield: 12 servings


Ingredients


  • Brownie Crust
    • 6 tbsp butter, melted
    • 1 1/4 cup sugar
    • 1 tbsp vanilla
    • 2 eggs
    • 1 cup + 2 tbsp flour
    • 1/3 cup cocoa
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 cup semi-sweet chocolate chips
    • 1 cup peanut butter chips
  • Filling
    • 4 packages cream cheese (8 oz. each)
    • 5 eggs
    • 1 1/2 cups brown sugar
    • 1 cup creamy peanut butter
    • 1/2 cup heavy whipping cream
    • 1 tbsp vanilla
  • Topping
    • 1/4 cup heavy whipping cream
    • 1 cup semi-sweet chocolate chipps
    • 7 Reese's peanut butter cups, cut in half

Directions


  1. For the brownie crust, cream together the butter, sugar, vanilla, and eggs.  Stir in the flour, cocoa, baking powder, and salt.
  2. Line a 9" springform pan with parchment paper, and then grease the sides and bottom.
  3. Pour the batter into the pan.  Bake at 350°F for 25 minutes.
  4. Sprinkle the peanut butter chips and chocolate chips on the crust.
  5. For the filling, beat the cream cheese until smooth.  Add in the eggs and continue beating.
  6. Add the sugar, peanut butter, cream, and vanilla.  Beat until smooth.  (Be sure to scrape the bottom!)
  7. Pour the batter on top of the brownie crust.  Line the sides and bottom with aluminum foil and place in a hot water bath.
  8. Reduce the oven to 325°F.  Place the entire thing in the oven and bake for 90 minutes.
  9. When done, leave the door ajar, and let the cake cool inside the oven.
  10. When fully cooled, run a knife around the edge and remove the side of the springform pan.
  11. For the chocolate topping, heat the cream in the microwave until hot.  Add in the chocolate chips, and stir them into the cream until it's smooth.  Pour into a plastic ziptop bag.
  12. Cut the corner off of the bag.  Drizzle the chocolate over the top of the cheesecake.
  13. Cut the 7 Reese's peanut butter cups in half.  Spread some chocolate onto the edge of each and arrange along the outside of the cheesecake.
  14. Refrigerate at least 8 hours before eating.

Adapted from Hugs and Cookies.











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