Peanut Butter Cheesecake

Peanut Butter and Chocolate, does it get any better?  
This dessert is nothing short of spectacular and tasty!  This has been a requested treat by those who have sampled it's creamy lusciousness.  Recently, I needed something special to take to work for our Secret Santa lunch and this cheesecake popped to the top of the list.  There was only one small problem.....I hadn't made one for nearly 10 years.  So the search for the recipe was on.  I have folders of recipes and thankfully I had organized them earlier this year and after 10 minutes, I had the recipe in hand and was ready to bake. My current co-workers enjoyed it immensly.  I hope you will give it a try and that you enjoy it equally as well and it becomes your new favorite cheesecake!

Peanut Butter Cheesecake

Ingredients:

Crust:
1 package of Nutter Butter cookies
1/2 cup roasted, salted peanuts
6 Tablespoons melted butter
2 Tablespoons firmly packed light brown sugar


Filling:
4 8-oz. packages cream cheese, room temperature
1 1/2 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
5 large eggs
1/4 cup whipping cream
2 1/2 cups mini Reese Peanut Butter Cups, chopped into 3/4 inch pieces (1 bag)


Topping:
1/2 cup creamy peanut butter
6 oz. semi-sweet chocolate
3/4 cup heavy cream
15-20 mini Reese peanut butter cups


Directions:

Crust:

Preheat oven to 350 degrees F.
Butter 9" x 2 x 3/4 spring form pan.
In a food processor place the Nutter Butter cookies, peanuts and brown sugar.
Pulse mixture until chopped very fine.
With the processor running, drizzle in the melted butter.

Press mixture evenly onto the bottom and 1/2 inch up the sides of the pan.
Bake until the crust is set, about 8 minutes.
Cool on a rack.
Reduce oven temperature to 325 degrees F.


Filling:

In a large mixing bowl, beat the cream cheese until smooth.  Add the brown sugar and beat again. The mixture should be smooth.  
Add the peanut butter, vanilla and beat until blended.  Add the eggs one at a time, beating until just blended after each addition.  Add the whipping cream and beat until smooth.
Stir in the chopped peanut butter cup pieces.

Pour the filling into the crust.  Bake until the sides of the cake are set but the center still moves slightly, about 55 minutes.
Shut off the oven and let the cake and oven cool. (I leave mine in overnight)  
The cake may crack, don't worry, the topping hides the imperfections!

Move the cooled cake to the refrigerator.   When completely cool and chilled, add the topping.






Topping:

Chop up the chocolate and melt it in a double boiler or in the microwave.  Cool slightly then add all but 1 Tablespoon of cream.  Stir to mix thoroughly.  Pour over the cool cheesecake (while still in the spring form pan).  Refrigerate for 30 minutes.

Place the peanut butter and 1 Tablespoon of whipping cream in a bowl and microwave until it has a runny consistency.  Place the mixture in a sandwich bag, clip the corner and top the chocolate with a swirled or geometric pattern.  Before the peanut butter mixture sets, cut the mini peanut butter cups in half and surround the outside edge of the pan with the cup halves, lined up end to end.

Keep refrigerated until serving.  Slice it up, grab a fork and dig in!

and that is What's Cooking at Cathy's ~ Enjoy!