Tuesday, May 7, 2013

Tasty Tuesday - Reece's Cheesecake - You Are Welcome ☺

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You will thank me for today's recipe.  {smiles}  I have said it before and I will say it again, chocolate and peanut butter are a match made in Heaven!  This recipe was making its way on Facebook and I had to try it.  This was the first time I have made a homemade cheesecake and some of the steps and the amount of time it took altogether surprised me.  But let me tell you....it was worth it!

Brownie Crust
1 cup semi-sweet chocolate chips
1 cup peanut butter chip
6 tablespoons unsalted butter, melted
1 1/4 cups sugar
1 tablespoon vanilla extract
2 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Cheesecake Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tablespoon vanilla extract
6 peanut butter cups, cut into quarters

6 peanut butter cups, cut carefully in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cup


Heat oven to 350°F Grease 9-inch springform pan with butter.  {I don't have a springform pan, so I simply made the cheesecake in a glass dish.}

Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.

Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see below).

Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325°.

Cheesecake Filling:.(makes extra).

Beat cream cheese in bowl of electric mixer until smooth.

Add eggs, one at a time, beating well after each addition.

Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla.

Pour filling into prepared crust.


Double-wrap springform pan with aluminum foil to prevent water seeping inches.

Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.

Remove from the oven and allow to cool on a wire rack for one hour.

Run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours before decorating.

Decoration- (makes a lot extra-try using it on individual slices after cutting).

Remove cake from pan and put on a pretty plate.

Bring whipping cream to boil in a small saucepan.

Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.

Drizzle over cake and then add peanut butter cup halves around the edge of the cake.


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