Double Reese's Cheesecake
Double Reese, double the taste. the pleasure
YIELDS:
12
PREPARATION TIME:
0 HOURS 25 MINUTES
TOTAL TIME:
7 HOURS 25 MINUTES
INGREDIENTSFOR LEVELS
- 20 Nutter Butters
- 6 tbsp. melted butter
FOR CHEESECAKE
- 22 Reese's Peanut Butter Cups, divided
- 3 8 ounces. cream cheese block, mashed
- 3/4 c. Sugar
- 3 large eggs
- 1 c. creamy peanut butter, divided
- 1/4 c. sour cream
- 1 teaspoon. pure vanilla extract
- Reese pieces, for topping
DIRECTION
- Preheat the oven to 350º and double-wrap a 8 "springform skillet with aluminum foil.
- Making crust: In a food processor, pulses Nutter Butters until blended. Add melted butter and pulse until mixed, then press the mixture into the pan until it is completely cooked.
- Top with a layer of 16 cups of Reese (they will be tight).
- Make cheesecake: In a large bowl using a hand mixer or in a stand mixer bowl using the paddle attachment, beat the cream cheese and sugar until fluffy. Beat the eggs, 3/4 cup of peanut butter, sour cream and vanilla.
- Pour the contents of the cheesecake over the Reese layer.
- Bake in a water bath until it just sways slightly in the middle, 1 hour.
- Let it cool in the oven with the door open for 1 hour more, then remove it from the water bath and let it cool tight, at least 5 hours and overnight.
- When ready to be served, microwave the remaining 1/4 cup of peanut butter until melty and drizzle over the cheesecake, then drizzle with melted chocolate.
- Separate the remaining two Reese's Cups and arrange them around the edges of the cheesecake.
- Sprinkle the center with a Reese Piece and serve.
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