This dang cheesecake.
It’s SOOOOO creamy. It’s SOOOOO dreamy. And it’s INSANELY rich.
This sucker can feed A LOT of people because it is that rich.
Seriously though, I fed half of my neighborhood with this thing, AND some of Ty’s co-workers.
These people don’t like the blog or anything.
Sometimes I feel guilty because I feel like I’m sabotaging everybody’s diet.
But who doesn’t love a piece of delicious cheesecake? It’s good for the soul.
This is probably the creamiest cheesecake I’ve yet to pull out of my oven.
It is a revelation.
I think I heard angels sing when I opened the door to peek in on this little creation.
Or it was just my butt and love handles screaming for mercy.
I couldn’t really tell which one.
In either case, this cheesecake is absolutely divine. If you have a peanut butter and chocolate lover in your life, they will become indebted to you forever if you make this for them.
Cheesecakes are easier than many think to pull off. They sound complicated but once you get the process down and master the art of patience, you can totally make one of these popular desserts.
Also cheesecakes are expensive to buy. So use the money you saved to buy yourself a gym membership.
You’re gonna need it once you learn how to make these things.
- 40 chocolate sandwich cookies, crushed into fine crumbs (I used Oreos)
- 1/2 cup butter, melted
- Dash of kosher salt
- 4 (8 oz.) blocks of cream cheese, softened
- 1 1/2 cups brown sugar
- 1 1/2 cups creamy peanut butter (use your favorite brand, mine is Jif!)
- 1 cup sour cream
- 1 tablespoon vanilla
- Dash of kosher salt
- 5 eggs
- 15 oz. Reese's mini cups, unwrapped and roughly chopped
- 1 cup heavy cream
- 4 oz. bittersweet chocolate, chopped
- 4 oz. semisweet chocolate, chopped
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
- Pinch of kosher salt
- Reese's Mini Cups, unwrapped (optional)
- Preheat oven to 325° F. Prepare a 10-inch spring-form pan by lining it with parchment paper or spraying with non-stick cooking spray.
- Using a food processor or blender, mix crushed cookies, butter and salt and press into bottom and up the sides of prepared spring-form pan.
- Bake for 10-12 minutes, then take out and set aside to cool. Once cool enough to handle, wrap the bottom of the pan tightly with aluminum foil so when we place it in the water bath water won't leak in and ruin your beautiful crust!
- While the crust is baking, whip cream cheese and brown sugar on high speed in an electric mixer until no lumps remain. (I like to add the brown sugar too because the color contrast helps me see if there are any lumps of cream cheese that need to be whipped out). Add peanut butter, sour cream, vanilla, salt and eggs and mix just until combined. Fold in chopped cups.
- Pour into cooled crust and bake for 1 hour and 15 minutes in a water bath. (To make a water bath, place a cookie sheet in the oven. Place the cheesecake that has been wrapped in aluminum foil in the cookie sheet and pour hot water into the cookie sheet until the cookie sheet is about halfway full with water.)
- When the time is up, the cheesecake should be set around the edges but still jiggly in the middle. Turn off the oven and crack the oven door open and leave the cheesecake in there for 30 minutes - 1 hour. Remove from oven and place on countertop until it reaches room temperature. Then place in the fridge to set overnight.
- Before serving, make the ganache. Heat cream on stovetop over medium heat until just barely boiling. Meanwhile, place chocolates, corn syrup, vanilla and salt in a medium sized bowl. Once the cream has reached boiling point, remove from heat and pour directly over chocolate mixture in bowl. Allow to sit for 3-5 minutes before stirring. Stir together until everything is combined and smooth. Let it rest for about 10 minutes before pouring over top of cheesecake.
- Top cheesecake with more Reese's Mini Cups for garnish.
But we won’t talk about the gym right now. Let’s revel in peanut buttery chocolatey goodness.