WHAT DOES PEANUT BUTTER, CREAM CHEESE, AND WHIPPED CREAM HAVE IN COMMON?
A rich and creamy Peanut Butter Cheesecake, of course! This recipe comes from one of my recipe bibles, the June Fete Fare cookbook, a fundraiser cookbook for Abington Memorial Hospital, Abington, PA. It was copyrighted in 1991! Boy am I getting old (lol)!
So I love to always make something special for loved ones that they will appreciate and enjoy on special occasions. My husband and son have birthdays a few days apart in February, so we celebrated their special days with a dessert that contains one of their favorite foods, peanut butter! Well really, who doesn’t like peanut butter!
IS THIS ANOTHER OF MADELINE’S NO BAKE CHEESECAKES?
Yes, other than the crust, you can just whip this up and refrigerate! Now I will warn you this is a really rich cheesecake, so when you slice it, don’t get ahead of yourself with larger sized portion slices! And with a chocolate topping, and chopped up Reese’s cups, OH MY!
MAKE IT SPECIAL!
So when you are thinking about a special dessert for a special occasion, this Peanut Butter Cheesecake really measures up! It’s an all year ’round dessert, and pleases a crowd! My next step is to make these in individual size mini cheesecakes so stay tuned!
Until next time,
Let’s get cookin’ and bakin’
Peanut Butter Cheesecake Topped with Chocolate and Reese's Peanut Butter Cups
- 1 9" Springform Pan
- Stand or hand mixer
- Small mixing bowl to melt chocolate
- 1 cup chocolate graham cracker crumbs or crushed oreos
- ¼ cup sugar
- ¼ cup butter, melted
- 2 cups creamy peanut butter
- 2 cups sugar
- 16 ounces cream cheese (2, 8-ounce bars) room temperature
- 2 tbsps butter, melted
- 2 tsp vanilla
- 1 ½ cups whipping cream
- 4 ounces semi-sweet chocolate
- 4 tbsps coffee, hot
- Preheat oven to 400°.
- Combine crumbs, sugar and butter. Press into bottom and a little up the sides of the 9" springform pan.
- Bake crust 5 - 8 minutes until lightly browned. Cool.
- Beat peanut butter, cream cheese, sugar, 2 tablespoons butter and vanilla in bowl of mixer until smooth and creamy.
- Beat whipping cream until soft peaks form.
- Fold cream into peanut butter mixture.
- Spoon into crust.
- Refrigerate 6 hours or overnight.
- Melt chocolate with coffee in microwave for 15 seconds. Stir and microwave for another 15 seconds. Stir until smooth.
- Spread melted chocolate over filling. Refrigerate until firm.
- Decorate top of cake with chopped up Reese's Peanut Butter Cups.
- Use a sharp, serrated knife to cut the cake so you can cut through the Reese's cups and chocolate topping.