Cooking Instructions
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Step 1
Crush
Oreo® Chocolate Sandwich Cookies (26)
until fine crumbs. You can process them on a food processor or add cookies into a ziplock bag and batch it will a rolling pin or a pan.
Step 2
Add
Butter (1/4 cup)
and mix until it resembles wet sand. Press it down on the bottom of a 9 inch spring form pan. Set aside.
Step 3
In the bowl of a stand mixer fitted with a paddle attachment, beat
Cream Cheese (4 cups)
to loosen it up a bit (3-5 minutes). Scrape bottom and sides of the bowl to pull up any lumps.
Step 4
Add
Brown Sugar (1 1/2 cups)
,
Vanilla Extract (1 tsp)
and
Creamy Peanut Butter (1 cup)
and beat until combined. When smooth, add
Heavy Cream (1/2 cup)
and mix until combined.
Step 5
Slowly add the
Salt (1 pinch)
and
Eggs (4)
, a little bit at a time, mix just until combined and continue to incorporate them with a spatula (over mixing can lead to your cheesecake to crack).
Step 6
Chop the
Miniature Reese`s Cup (20)
and fold them into cheesecake batter. Pour batter into the spring form pan, smooth the top.
Step 7
Bake at 350 degrees F (180 degrees C) for 1 hour to 1 hour and 15 minutes. The cheesecake should be a little bit jiggly in the center, but set around the edges.
Step 8
Allow to cool completely at room temperature then in the fridge overnight.
Step 9
For the chocolate ganache, pour hot
Heavy Cream (1/2 cup)
over
Semi-Sweet Chocolate Chips (3/4 cup)
and let it stand until the chocolate has softened. Whisk until smooth, allow to cool slightly before pouring.
Step 10
Run a knife around the cheesecake pan to release it. Pour over chocolate ganache, spread evenly on top. Decorate with Reese's peanut cup.
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