Our newest employee, Rebecca, has made quite an impression on us at Roy O'Brien Ford. Not only is she great at selling cars, but she can bake too! This recipe is so delicious, we don't have any doubt that you'll love it as much as we do.
Prep Time: 20 minutes
Cook Time:1 hour and 15 minutes
Total Time: 5 hours
Difficulty Level: Moderate
INGREDIENTS:
Crust
· 30 chocolate sandwich cookies
· 6 tablespoons butter, melted
· Dash of salt
Cheesecake
· 32 oz cream cheese
· 5 eggs
· 1 1/2 cups brown sugar
· 1 cup smooth peanut butter
· 1/2 cup cream
· 1 teaspoon vanilla
· 12 oz Reese’s Peanut Butter
miniature cups, unwrapped and roughly chopped
Topping
· 1/2 cup cream
· 1 cup semi-sweet chocolate chips
· 1 (8 oz) package Reese’s Minis
INSTRUCTIONS
1.
Preheat oven to 325°F.
2.
Put the chocolate sandwich cookies
in a food processor and process until they form fine crumbs. Add in the butter
and salt and process to combine. Press the mixture into the bottom and halfway
up the sides of a 9-inch spring form pan. Bake for 10-12 minutes, and then set
aside to cool. Wrap aluminum foil around the sides and the bottom of the spring
form pan tightly to ensure water cannot leak through.
3.
Beat the cream cheese until smooth.
Add in the eggs, one at a time, scraping down the sides of the bowl in between
each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat
until combined. Gently fold in the chopped up Reese’s Miniatures. Pour the
mixture into the cooled crust.
4.
Place the pan inside a larger pan
and carefully add about 1 inch of hot water in the larger pan. Bake the
cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and
allow the temperature to come down gently for about an hour. Remove from the
oven, cool completely, then refrigerate until completely cool.
5.
To make the chocolate topping, heat
the cream until simmering, just before boiling. Remove from the heat and add
the chocolate chips. Allow the mixture to sit for a couple minutes, and then
stir until smooth. Pour over the top of the cheesecake, allowing it to drip
down the sides. Sprinkle the Reese’s minis over the top of the cheesecake.
6. ENJOY!!
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