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Peanut Butter Cheesecake
by Elise Leveque
When I think of cheese I picture a delicious platter decked out with matured cheeses, ripe grapes and tasty crackers – not cakes. Before I tasted my first cheese cake many years ago I was genuinely dubious, imagining a creamy cheddar tasting thing, which is nothing like what cheese cake actually tastes like.
Since then I’ve have classic cheesecake, blueberry cheesecake, cheesecake combined with tiramisu, cheesecake with chunks of snickers, chocolate cake cheesecake combinations, low carb cheesecake, strawberry cheesecake, and even cheesecake dip to name just a few. I would probably move into the Cheesecake Factory if I could.
Trying to pick my favorite kind of cheesecake is a difficult task, but I’ve narrowed it down to two: a particularly tasty dolce de leche cheesecake, and a heavenly peanut butter cheesecake.
Drooling yet? If you are, don’t worry, I’m not just here to tease you. This recipe for peanut butter cheesecake is so delicious you’ll be picking crumbs up off your tablecloth.
Crust:
Depending on just how chocolate-y you want your cake to be you can either simply use graham cracker crumbs for your crust, or a mixture of graham crackers and Oreos. Combine 3 cups of crumbs with 1/4 cup sugar and 1/2 cup of melted butter then pat the combination into the bottom of your cake pan.
Filling:
Put 2 8-ounce packs of cream cheese in a bowl and beat until soft. Add 4 eggs and keep mixing, then when the eggs have been mixed in add 1 1/2 cups of brown sugar, 1 cup of creamy peanut butter and 1 cup whipping cream.
Chop up however many Reeses Peanut Butter Cups you want into small pieces, and stir them into the filling mixture. Then pour the filling gently into the cake pan. Put this tin into a larger baking pan and pour hot water into the larger pan until it reaches about 1 1/2 inches on the side of the smaller pan.
Bake:
Put the cheesecake in the oven at 270°F until it is firm and light brown on top. After the cake is done baking it needs to cool for at least an hour and then be refrigerated for a few hours as well to really solidify.
So next time you’re unfolding your red and white checked tablecloths at a picnic or attending a potluck, you can be sure to bring something mouth watering that you know no one else will have brought. Hopefully you’ll enjoy this tasty delight as much as I do!
Image by zingyyellow
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