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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
24 cream filled chocolate cookies (like Oreos)
3 tbsp unsalted butter, melted
Filling
24 oz cream cheese, room temperature
1 cup creamy peanut butter
3/4 cup white granulated sugar
1/3 cup brown sugar
1 1/2 teaspoon pure vanilla extract
4 large eggs
1/3 cup sour cream
8 ounce package Reese's Minis (reserve 16 for garnish)
Topping
16 oz sour cream
1/2 cup sugar
1 teaspoon pure vanilla extract
Garnish
Sweetened whipped cream
Reserved mini peanut butter cups (16)
To make the crust: Position rack in the lower center of the oven. Preheat to 350F. In the work bowl of a food processor, pulse the cream filled cookies (cream filling and all) and process until finely ground. Add the melted butter and process until the mixture starts to stick together. Press the crumb mixture in the bottom of a greased 10-inch springform pan. Bake for about 12 minutes and then set aside while you make the filling.
To make the filling: In the bowl of a stand mixer, using the paddle attachment on low speed, combine the cream cheese and peanut butter until smooth; add sugar and continue to beat until smooth. Now add the eggs, one at a time, followed by the vanilla: again, beating until smooth. Be careful to incorporate as little air as possible.
Pour enough batter into the springform pan to cover the bottom crust. Add all but the 16 reserved mini peanut butter cups and top with remaining batter. Wrap the sides of the springform pan with insulated cake strips and place on a sheet pan (damp kitchen towels work too). Bake for 1 hour and 25 minutes.
To make the topping: Whisk together the sour cream, sugar, and vanilla until the sugar dissolves; set aside at room temperature until cheesecake is done. After 1 hour and 25 minutes, remove the cheesecake from the oven, but don't turn it off yet. Pour sour cream topping onto hot cheesecake and smooth the surface; return to hot oven for 5 minutes. Remove from oven and cool for 1 hour before placing in the fridge to chill for at least 4 hours (overnight is preferable).
To garnish: Just before service, garnish by piping a decorative border of sweetened whipped cream around the perimeter of the chilled cheesecake and evenly distribute the Reese's peanut butter cup minis. Makes one 10-inch Cheesecake (serves 16)
Hints:
--Be sure the ingredients for the cheesecake batter are at room temperature before mixing; mix on low speed to minimize air incorporation (which would cause the cheesecake to puff up and deflate during baking resulting in a cracked top).
--Cheesecakes continue to cook after baking, so don't be alarmed when you see the center jiggle (you don't have to know this, but internal temp should reach about 150F).
--Cheesecakes will absorb lingering odors from the fridge, so store in an airtight container.
--Cheesecakes aren't firm enough to cut until they are completely chilled.
--For professional looking slices, rinse knife with hot water and dry between each cut.
--Use a cake decorator’s trick, and melt one large marshmallow for every cup of whipping cream. The easiest way to do this is in a small microwaveable bowl. Heat the marshmallow for 5 seconds at a time, and stir as soon as it begins to enlarge. Gently scrape the melted marshmallow into heavy cream whipped to soft peaks. Continue beating until the texture is similar to that of a soft icing. This cream may be piped into borders and simple rosettes.
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MINI REESE'S PEANUT BUTTER CUP CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
24 cream filled chocolate cookies (like Oreos)
3 tbsp unsalted butter, melted
Filling
24 oz cream cheese, room temperature
1 cup creamy peanut butter
3/4 cup white granulated sugar
1/3 cup brown sugar
1 1/2 teaspoon pure vanilla extract
4 large eggs
1/3 cup sour cream
8 ounce package Reese's Minis (reserve 16 for garnish)
Topping
16 oz sour cream
1/2 cup sugar
1 teaspoon pure vanilla extract
Garnish
Sweetened whipped cream
Reserved mini peanut butter cups (16)
To make the crust: Position rack in the lower center of the oven. Preheat to 350F. In the work bowl of a food processor, pulse the cream filled cookies (cream filling and all) and process until finely ground. Add the melted butter and process until the mixture starts to stick together. Press the crumb mixture in the bottom of a greased 10-inch springform pan. Bake for about 12 minutes and then set aside while you make the filling.
To make the filling: In the bowl of a stand mixer, using the paddle attachment on low speed, combine the cream cheese and peanut butter until smooth; add sugar and continue to beat until smooth. Now add the eggs, one at a time, followed by the vanilla: again, beating until smooth. Be careful to incorporate as little air as possible.
Pour enough batter into the springform pan to cover the bottom crust. Add all but the 16 reserved mini peanut butter cups and top with remaining batter. Wrap the sides of the springform pan with insulated cake strips and place on a sheet pan (damp kitchen towels work too). Bake for 1 hour and 25 minutes.
To make the topping: Whisk together the sour cream, sugar, and vanilla until the sugar dissolves; set aside at room temperature until cheesecake is done. After 1 hour and 25 minutes, remove the cheesecake from the oven, but don't turn it off yet. Pour sour cream topping onto hot cheesecake and smooth the surface; return to hot oven for 5 minutes. Remove from oven and cool for 1 hour before placing in the fridge to chill for at least 4 hours (overnight is preferable).
To garnish: Just before service, garnish by piping a decorative border of sweetened whipped cream around the perimeter of the chilled cheesecake and evenly distribute the Reese's peanut butter cup minis. Makes one 10-inch Cheesecake (serves 16)
Hints:
--Be sure the ingredients for the cheesecake batter are at room temperature before mixing; mix on low speed to minimize air incorporation (which would cause the cheesecake to puff up and deflate during baking resulting in a cracked top).
--Cheesecakes continue to cook after baking, so don't be alarmed when you see the center jiggle (you don't have to know this, but internal temp should reach about 150F).
--Cheesecakes will absorb lingering odors from the fridge, so store in an airtight container.
--Cheesecakes aren't firm enough to cut until they are completely chilled.
--For professional looking slices, rinse knife with hot water and dry between each cut.
--Use a cake decorator’s trick, and melt one large marshmallow for every cup of whipping cream. The easiest way to do this is in a small microwaveable bowl. Heat the marshmallow for 5 seconds at a time, and stir as soon as it begins to enlarge. Gently scrape the melted marshmallow into heavy cream whipped to soft peaks. Continue beating until the texture is similar to that of a soft icing. This cream may be piped into borders and simple rosettes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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