REESE'S PEANUT BUTTER CHEESECAKE SUPREME
I wanted to create a VERY SPECIAL DESSERT for my husband for Father's Day to show him just how much I appreciate him. This is the dessert I came up with. I already have a Peanut Butter Pie recipe posted that he loves, so this one had to EXCEED the pie. I made the crust using Peanut Butter cookie mix, then I added peanuts to add crunch, and Peanut Butter Chips to add extra flavor, then filled it with mini Reese's pieces, used Caramel Condensed milk & Light & Dark Brown Sugar, as well as Butterscotch Pudding to achieve that golden Caramel color. HE LOVED IT, it's his new favorite. We love it
Provided by Rose Mary Mogan @cookinginillinois
Categories Other Desserts
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F.This is most of the main ingredients used in the recipe.
- Add the crust ingredients to a small bowl and stir to blend together. Then pour into a 9 inch springform pan, and press crumb mixture evenly in the bottom and up the sides of the pan. Then place in preheated 350 degree F. oven and bake for 8- 10 minutes, Remove and set aside to cool till needed.
- Using a large mixing bowl,I used a stand mixer, add in the softened cream cheese and peanut Butter, and beat until creamy and smooth.
- Then add in both brown sugars and the condensed caramel milk, and beat until completely blended together.
- Now add in the eggs, one at a time, beating well after each has been added.
- Combine the Pudding and flour together then pour into the cream cheese peanut Butter mixture & beat until well blended.
- Dust the peanut butter chips with about one Tablespoon of flour, then pour into cream cheese batter, add in the chopped peanuts, vanilla Bean extract, & beat or stir with a large spoon, until blended together. Dusting the chips with flour prevents them from sinking to the bottom of the cheesecake during baking.
- Now you can add the 24 mini cups to the batter by stirring them in or do as I did, and push them randomly into the cheesecake batter.
- Then cover top with enough remaining batter to within an inch and a half from top of pan. NOTICE: I HAD ENOUGH REMAINING BATTER TO MAKE AN EXTRA SERVING SIZE CHEESE CAKE,WHICH BAKES IN 45 MINUTES.
- Wrap the bottom of the cheesecake pan with a triple layer of aluminum foil. Then place the cheesecake pan into a much larger pan and carefully pour boiling hot water around the base of the cheesecake, to at least 1 and a half inches deep. Note: I put the pan in the oven FIRST, BEFORE CAREFULLY ADDING THE HOT WATER.
- Bake in preheated 325 degrees F. for 1 hour and a half. Then turn off oven, open the door slightly but leave the cheesecake in oven for 15 minutes.This is the amount of batter I had before filling the pan.
- Then make the sour cream topping by combining all the ingredients in a small bowl, while the cake is in the oven. After 15 minutes, spread the sour cream topping over the top of the cake.
- Leave the cake in the oven for an additional 45 minutes with the oven still turned off. Then remove cheesecake and allow to sit at room temperature for at least 1 and a half hours before putting in the fridge.
- Now top the cake with the sprinkles and the snack size peanut butter cup, cut in half and arrange as desired.
- Refrigerate at least 6 hours or over night before serving.
- Before serving remove the sides of the spring form pan, then cut into serving size pieces. I added a chocolate syrup to a long platter then added the cheesecake slices.
- This is what the cake looked like once I removed the sides of the springform pan.
- This is what the cut cheesecake looks like.
- This is the extra serving size that I gave away. It only needed 45 minutes to bake, and I did not use a water bath for this one because of the time it needed to bake. I had not added the sour cream topping or sprinkles before I took the picture..
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