![]() ![]() Refrigerate 6 hours to overnight and serve chilled.Sprinkle the top of the cheesecake with the other cup of quartered Reese’s miniatures and then cover the cheesecake with plastic wrap.If you have extra filling, set it to the side. Repeat until you have used all of the cheesecake filling or you are about ¼ inch from the top of the pan.Scoop in more cheesecake filling and spread it again so that it fills all areas of the pan.Use a spatula to spread it evenly in the bottom of the pan. Remove the crust from the freezer and scoop in a layer of cheesecake.Add in the sour cream and the whipped topping, beat everything together for about 2 minutes or until combined, light and creamy.Beat in the peanut butter until light and fluffy, about 2-3 minutes.Prepare the cheesecake filling by beating the cream cheese and sugar together in a large mixing bowl with a hand or stand mixer until fully combined, about 1-2 minutes.Cover with plastic wrap and freeze the crust for 20-30 minutes while preparing the cheesecake.Be sure to press the crust up the sides a little bit as well. Create a crust for the cheesecake by pressing the cookie crumbs and peanut butter mixture into the base of a 9-inch springform pan.Remove the blade or transfer the crumb mixture to a bowl and mix in the creamy peanut butter until the mixture holds together when pressed.Add in the granulated sugar and pulse briefly until combined.Place the chocolate graham crackers in a food processor and pulse until they turn to fine crumbs, about 2 minutes.You can also serve it on the side so that people can choose for themselves whether or not to add it to their slices. If you really like the hot fudge, you can add a whole jar for a thicker ganache topping. I personally like the extra richness but the cheesecake also tastes delicious without it. Hot fudge: The hot fudge can be omitted if you don’t want the extra chocolate.Be sure to roughly chop them if they are large or quarter them if they are the miniature size. However, you can use any Reese’s cup for this recipe. I like the variety of white, dark and milk chocolate. Assorted Miniature Reese’s Peanut Butter Cups: I bought a 2 pound bag of assorted Miniature Reese’s for this recipe.Whipped topping: If you prefer to make your own whipped cream, you may do so.Sour cream: You can substitute plain, full-fat, Greek yogurt in a pinch.It can also be used in the crust, if necessary, but I recommend pulsing it into the crumbs in the food processor and you will likely need extra to make everything stick together. Creamy peanut butter: You can substitute chunky peanut butter but it will be more difficult to get your smooth cheesecake.Chocolate graham crackers: You can substitute chocolate animal crackers or chocolate Teddy Grahams if you prefer.To make this peanut butter cheesecake, you will need the following ingredients (see the recipe card below for exact amounts): 6 Reese’s Cheesecake Reese’s Cheesecake Ingredients ![]()
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