Peanut Butter Chocolate Cheesecake (aka Reeses Pieces Dessert)

For those who are more visual, you can follow the instructions in the Video: https://www.youtube.com/watch?v=fbQPAOXb3oo

This is a heavy Cheesecake. So, put your fat pants on and dig in!

1. Preheat the oven to 350 degrees F (176 degree C).
2. Mix the graham cracker crumbs, 2 tbsp of the granulated sugar and the melted butter together until it resembles wet sand that you can pack together. Press the mixture into the bottom of the 9 inch springform pan. Bake for 10 mins at 350 degrees F. Leave to cool on the counter for 20 mins.
3. Turn down the oven to 250 degrees F (121 degrees C).
4. In a double-boiler, melt the milk chocolate chips or semi-sweet chocolate chips. We used semi-sweet chocolate chips for this recipe.
5. In a large bowl, mix together the cream cheese, granulated sugar and 1 tbsp of vanilla extract until light and fluffy. Whisk in the eggs one at a time.
6. Add in the melted chocolate and peanut butter to the cream cheese mixture until well incorporated. And then add flour and mix until combined.
7. Now add heavy cream to the mixture and blend. Pour the mixture into the pan.
8. Bake the cheesecake at 250 degrees F (121 degrees C) for 2 hours, or until the filling is set and turn off the oven. Take the cake out and leave it to cool at room temperature. Wait until the cheesecake is cool to remove the sides and bottom of the pan. Refrigerate overnight.
9. For the topping, add Reese's pieces or any other desired topping.

Ingredients

Cheesecake Base:

Graham Cracker crumbs – 2 cups Melted Butter – 1/4 Granulated Sugar – 2 tbsp

Cheesecake filling:

Cream cheese – 3 packs (at room temperature) Eggs – 3 (at room temperature) Ingredients for the filling: Semi-Sweet Chocolate Chips – 250g Peanut Butter– ½ Cup Granulated sugar – 1 ½ cup Vanilla extract – 1 tbsp Flour – 1 tbsp Heavy Cream – ¼ cCup

Topping (Optional):

Reeses Pieces

bon appetit