A super rich, creamy and dreamy Reese’s Oreo Peanut Butter Cheesecake is the perfect dessert for just about every special occasion.
Honestly speaking, I don’t care for sweets.
I’m more of a savory food person.
Dessert? No thank-you;
I would rather have an few more slices of bacon instead.
BUT my boyfriend does love sweets; and I love him; and so I’ve developed a new love (not for eating sweets) but for making them (and in turn he’s developed an even bigger appetite for eating them). Everything started a couple years ago when he asked me to make a cheesecake. I must say I do occasionally enjoy a slice of cheesecake (probably because it’s main ingredient is cream cheese which is more savory than sweet).
Anyhow in the past couple years I’ve made many different types of cheesecake with different toppings, ingredients, methods etc. Some recipes have been lost and long forgotten but I have managed to salvage and write down a few (and most importantly take a picture before the whole thing was gobbled up).
This cheesecake is one I made for my boyfriend’s birthday this year. It came out even better than I had hoped. This cheesecake is intense. There’s no other way to put it. It’s dense and packed full of all the chocoaltely and peanutty and nutty goodness you could imagine. This might very well be the King of cheesecakes.
A warning though – it is very rich and heavy. One tiny sliver goes a long way, though you might find it difficult to stop at just a small sliver.
Try not to eat the whole cake though in one sitting, as difficult as it may be.
- 18 oz Oreo cookies (1 package)
- 1 cup chopped roasted peanuts
- ½ cup butter, melted
- 32 oz cream cheese, room temperature
- 5 eggs, room temperature
- 1½ cups light brown sugar, firmly packed
- 1 cup peanut butter (I used smooth)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 9 oz reese's mini peanut butter cups, cut up into small pieces
- 5 oz semi-sweet chocolate chips
- ¼ cup sour cream
- 1 cup confectioners sugar
- ¼ cup (1/2 stick) unsalted butter, room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon whole milk
- 1 mini heath bar, grated
- heavy duty aluminum foil
- Preheat over to 350 degrees F. Process oreos and peanuts in food processor until mixture resembles crumbs and combine with melted butter
- Tear off several pieces of heavy duty aluminum foil and wrap tightly around and up the sides of the spring-form pan. Pat the crust mixture in bottom and half way up the sides of 10 inch spring-form pan. Refrigerate crust while you are making the batter.
- In separate bowl beat the cream cheese until smooth (do not over beat)
- Add eggs one at a time, beating just until combined
- Add cream, peanut butter, and sugar, beat until just combined
- Add vanilla and fold in peanut butter cups (reserving a few to sprinkle on top of the cake when baked) with a spoon or spatula
- Pour batter into spring-form pan
- Put spring-form pan into roasting pan and pour hot water into roasting pan ½-1 inch up the sides
- Bake at 350 degrees F for 15 minutes then decrease temperature to 200 degrees F and bake for 2 hours. Turn oven off. Remove cheesecake from oven and run a thin knife around the sides to loosen it from the pan. Put cheesecake back in the oven for another 2 hours. (It is important for the cheesecake to bake slowly at different temperatures and cool down gradually so that it does not crack in the middle).
- To make chocolate topping melt semi-sweet chocolate chips with sour cream over low heat and spread over cheesecake.
- Refrigerate overnight.
- To make frosting beat the butter until smooth, add vanilla extract and sifted sugar, continuing to beat over low speed, then add the milk and continue to beat over high speed until frosting reaches desired consistency.
- Drizzle over cooled cheesecake
- Decorate cheesecake with heath bar shavings and a few cup up mini peanut butter cups.