Monday, August 19, 2013

Peanut Butter Cup Cheesecake


3 packs of cream cheese (softened)
1 cup of sour cream
1 tsp vanilla extract
3 eggs
1 cup of sugar
1 cup of peanut butter chips

1 box of chocolate teddy grahams
2 tbs of melted butter
1/4 cup of sugar

1 cup of chocolate chips
3tsp milk
as many mini Reese's cup your heart desires (Freeze them)

Spray the cheesecake pan with a non-stick spray. Finely crush the cookies then mix in the sugar. Add the butter to the cookie crumbs. Using the bottom of a small rounded glass, firmly press the cookie crumbs evenly around the cheesecake pan making sure to coat the outer rim of the pan. Set aside

Using a mixer cream the cream cheese and sugar, once it's well mixed add the sour cream and vanilla extract, then add the eggs one at a time mixing well after each egg (this will give you a light and fluffy cake). Turn the mixer off once the cheesecake batter is well incorporated. By hand, fold in the peanut butter chips.
Pour the batter evenly over the crust. Bake at 300 in a water bath for about 1 hour. Turn the over up to 325 for the last 30 minutes or until the cheesecake is set and just a little wiggly. (Signs of over baking; 1 cracked top, 2 brown top, 3 uneven dome, 4 no wiggle in the batter) Once baking is complete turn the oven off, open the oven door and let the cheesecake sit undisturbed for 45 minutes. 

Perpare the topping about 5 minute before the cheesecake comes out of the oven. Melt the chocolate chips with the milk until there is a smooth spreadable chocolate. Once the cheesecake has rested for 45 minutes take it out of the oven and spread the chocolate over the top evenly. Immediately add the mini Reese's Cups and then refrigerate the cheesecake overnight.

Hungraciously Yours,

MiMi J