Rich Peanut Cake (Print Version)
# Ingredients:
01 -
34 mini Reese's cups (297g), chopped into pieces.
02 -
6 tablespoons (90ml) heavy cream for ganache layer.
03 -
¾ cup (180ml) cold heavy cream for whipped topping.
04 -
¾ cup (210g) smooth peanut butter.
05 -
1 cup (207g) white sugar.
06 -
24 ounces (678g) softened cream cheese.
07 -
3 tablespoons (24g) all-purpose flour.
08 -
2 teaspoons vanilla extract.
09 -
2¾ cups (369g) Oreo crumbs (about 31 cookies).
10 -
5 tablespoons (70g) melted unsalted butter.
11 -
4 large eggs, brought to room temperature.
12 -
¾ cup (173g) sour cream, softened.
13 -
4 ounces (113g) semi-sweet chocolate chips.
14 -
½ cup (58g) powdered sugar.
15 -
3 tablespoons (48g) creamy peanut butter for drizzling on top.
16 -
½ teaspoon vanilla extract for topping mixture.
17 -
7 full-size Reese's cups, sliced in halves for decoration.
# Instructions:
01 -
Set your oven to 325°F. Coat the edges of a 9-inch springform pan with grease, line the bottom with parchment paper, and wrap the outside in foil.
02 -
Stir melted butter and Oreo crumbs together, then press the mix firmly on the pan’s bottom and sides. Bake for around 8-10 minutes.
03 -
Combine cream cheese, sugar, and flour until creamy. Next, mix in sour cream, peanut butter, and vanilla. Beat in eggs one by one. Gently fold in pieces of Reese's.
04 -
Pour the cheesecake mix into the crust, place it in a water bath, and bake at 300°F for 1 hour and 25 minutes until the center is set but jiggles slightly.
05 -
Turn off the oven and leave the door shut for 30 minutes. Then open the door slightly for another 30 minutes before taking it out to cool completely.
06 -
Place chocolate chips in a bowl and pour hot cream over them. Let it sit briefly, then stir together until it’s silky smooth. Spread the ganache on your chilled cheesecake.
07 -
Whip up peanut butter and whipped cream separately. Blend them together, then pipe the topping onto your cheesecake. Add halved Reese's for a finishing touch.
# Notes:
01 -
It’s important to use ingredients brought to room temp.
02 -
Can keep in the fridge for 4-5 days.
03 -
Skip the topping and freeze for up to 3 months.