Introduction: Reese's Peanut Butter Cheesecake

Picture of Reese's Peanut Butter Cheesecake

First off I would like to thank instructables and https://www.instructables.com/id/How-to-construct-t... rupamagic for teaching me how to make cheesecake some odd 6 years ago.


This is a Reese's Peanut Butter Cheesecake that is guaranteed to make your toes curl. I personally have had 3 proposals of marriage due to this decadent delight.

Cost is around 25 to 35 US dollars depending upon ingredients you buy and use.
This recipe makes enough batter for a 12 in spring-form pan. I normally either use a 12 in for large parties or make multiples and send them out as bribes or good will cash outs.

Time line:
About 45 mixing
1 hour baking
2 hours room temp cool down
9 hours refrigeration

Step 1: Ingredients

Picture of Ingredients
  • Crust:
  • 1 cup of roasted peanuts
  • 2 Packages of Oreos (I have three because that way when I eat some I wont run out)
  • Full size Reese's PB cups 10-12 or so
  • 1 stick of butter (I'm from the south cannot help myself)
  • A spring-form pan.

  • Filling:
  • 3 Blocks of cream cheese
  • 1 8oz sour cream
  • 4 Eggs
  • 3/4th cup of Brown Sugar
  • 1 cup of Peanut butter (if you can find Reese PB get it)
  • 1 Teaspoon of Vanilla extract
  • 1/2 cup of heavy whipping cream
  • one package of mini Reese's PB cups




Step 2: Crust Its All About the Crust

Picture of Crust Its All About the Crust

First remember do not use all of the crust in the pan because you will want some for the top.

Take the first package of Oreos and pulverize it to dust with the 1 cup of Roasted peanuts. This will be the base or bottom of the pan crust.

Hand chop 10 - 12 of the regular cups place in bowl

Hand chop or hand crush the other package of the Oreos it takes time but its worth it if you refrigerate them before hand they will crush and chop with ease.

Mix the hand chopped items with some of the powdered crust.

Melt a stick of butter.

Mix melted butter with both parts of crust. No need to be 100% exact just make both parts pliable.

Butter up the pan with some left over butter or some margarine.

Form the bottom of the pan with a thin layer of crumbed crust.

Mix the leftovers with the cut up chunks.

Form a thick wall around the pan. Be sure to push on the bottom edges so they meet.

Place crust in freezer.

Step 3: Cream Cheese and Sour Cream

Picture of Cream Cheese and Sour Cream

Mix each of the blocks of cream cheese and the 8 ozs of sour cream together one at a time on medium low. Its easier to use a bowl scraper attachment but my bowl is bent so I cannot really do that... Just scrape the bowl in between for an even mix. you will know when you are done when its all smooth and creamy.

Step 4: Brown Sugar, Eggs, PB, Vanilla, Cups

Picture of Brown Sugar, Eggs, PB, Vanilla, Cups

Turn up to a medium setting like 5-6

For the brown sugar make sure you grate it blend it or do whatever you need to to make sure there are no clumps. Nothing is worse in a cheesecake than hard clumps.

Mix each egg individually until each is incorporated fully in.

Pretty much just dump that cup of Peanut Butter right in there.

One TSP or tablespoon of Vanilla extract. what ever is to your liking. I normally do a tablespoon because PB is such a strong flavor.

Hand chop the minis really the amount is whatever is to your liking. I normally do 16-20 thrown them in and mix.

Step 5: Whip It Whip It Good!

Picture of Whip It Whip It Good!

1/2 cup of whipping cream then mix on high for 25 seconds to get that air in there.


After this you can fold more PB cups into the batter. Really its up to you its your cheesecake.

Step 6: Fill Me Up Buttercup!

Picture of Fill Me Up Buttercup!

Take the shell out of the freezer and pour the batter in the pan. Try and make sure there is about 1 in of wiggle room for the Cheesecake to rise.

Step 7: Don't Make the Oven Too Hot! 275*

Picture of Don't Make the Oven Too Hot! 275*

Important part.
Put a pan or pot of water on lower rack. I'm not all about that water bath.

Oven should be set to 275* you are now probably asking hey why not 350 everyone is all about the 350. Eggs that's why. Eggs expand rapidly when exposed to high temps at don't quote me but 325. Rapidly expanding means cracked cheesecake and less creamy cheesecake.

Bake for 1 to 1 and 1/2 hours depends on your oven. You know when it is done because the top of the cheesecake will be far from the sides of the crust.


Be sure to clean the bowls and kitchen while this is baking. Also I normally do some sort of cardio or pushups and sit ups to prepare myself for the Calories I am about to consume.

Step 8: Much Patience Is Needed.

Picture of Much Patience Is Needed.

Here is where you preform a self marshmallow test.

Leave in oven while off for 20 minutes
Open door for 20 minutes
Place on cooling rack for another hour until cool.
Normally it takes about 2 hours for the whole process.

Stages are because cheesecakes frighten easy and are prone to temperature shock. Which will have the effect like popping a balloon.

When it is completely room temperature and not warm to the touch sprinkle the rest of the crust on top generously. Cling wrap it and place in fridge for minimum of 9 hours.

Step 9: ENJOY!

Picture of ENJOY!

Here are some NSFD photos.

Use a knife warmed by hot water to cut and enjoy.

Make sure if you take this to a party one put a paper towel under the pan before you open it crumbs are crummy gifts to give.

Also make sure no one with peanut allergies will be there. Because this "may contain nuts"

Comments

jʎɐɹ-ɾ (author)2015-09-09

marry me

Danger is my middle name made it! (author)2015-01-16

I was so inspired that I made it! Next time I need to make more crust though, since there wasn't enough for the top. Also, I think I let it cool too fast and it cracked. still tastes good though!

beccanoelmoser (author)2015-01-09

If you sell these and you sell one to me I will marry you

my girlfriend says it's the only thing keeping her around.

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