Here's a dessert that rivals any cheesecake that could be found on the Cheesecake Factory menu...Reese's Peanut Butter Chocolate Cheesecake!
Because let's be honest, peanut butter is delicious.
This cheesecake is a lot of fun.
...Chunks of Reese's peanut butter cups in the creamy peanut butter cheesecake with a thick layer of delicious dark chocolate ganache and peanut butter drizzle on top. Can anyone say yum?
Head on over to Melissa's blog, Redfly Creations, for the recipe! Her blog is one of my favorites not only for its delicious recipes -- for example, The Amazing Amish Cinnamon Bread, which I made! -- but also for having such wonderfully creative and practical DIY ideas. Hope you enjoy!
Finely crush Oreos and melted butter in a food processor or using a rolling pin. Press onto the bottom of the springform pan to bake for about 5 minutes.
Beat the room-temperature cream cheese just until it first becomes smooth. It's important not to overbeat, or else additional air will be beaten into the mixture, and the cheesecake will not have the right texture.
Add eggs, one at a time, beating just until it first becomes incorporated but not more. Again, don't overbeat the air into the mixture.
Now for the fun part! Add the brown sugar, peanut butter, heavy cream, and vanilla. Mix until just incorporated.
The batter smells wonderful now, doesn't it? Try to resist the urge to taste the batter...but it's okay if you cave (:
Time for ganache!
Isn't it pretty? I used the microwave method instead of the saucepan.
Now the hard part...waiting! Chill the cheesecake overnight, or at least 4 hours if you're in a rush. The longer, the better, the richer the taste.
Aw so pretty! Doesn't it make you want to just take a fork and dig right in? But wait!
Allow me to cut a slice for you. Bon apetit! Check out the recipe on Melissa's blog, Redfly Creations.