Stuffing Reese’s Peanut Butter Cups into cheesecake bars then drizzling then with chocolate is always a good idea!
I took a slight break from #nocupcakesJAN to have one of these to celebrate Mr.’s birthday. He requested a peanut butter cup cheesecake and this recipe from Buns In My Oven was the winner. The cake is very creamy, as cheesecake should be, and the Reese’s cup tucked inside is a great surprise. We should probably tuck Reese’s into more of our foods. People might be happier.
Speaking of #nocupcakesJAN – would anyone care to read a review/progress post at the end of the month? I like reading those types of posts sometimes so I thought I might do one. We’ll see.
- For the crust
- 16 Nutter Butter cookies (one row of the package)
- ¼ cup butter, melted
- For the peanut butter cheesecake
- Two 8 oz packages cream cheese, softened
- 1 cup white sugar
- ½ cup creamy peanut butter
- 3 tablespoons all-purpose flour
- 4 eggs
- ½ cup milk (I used 2%)
- 15 full size Reese’s peanut butter cups
- For the chocolate drizzle
- ½ cup chocolate chips, I used Ghirardelli
- 1 tablespoon creamy peanut butter
- To make the crust
- Place the Nutter Butter cookies into a large ziplock bag and crush into fine crumbs with a rolling pin. Pour into a bowl and mix with the melted butter until fully combined. You could also crush the cookies in a food processor or blender, but I got a new rolling pin for Christmas and I wanted to test it out.
- Press the crumb and butter mixture into the bottom of a greased 9 x 13 pan. Set aside.
- To make the cheesecake
- Preheat the oven to 325 degrees.
- In a large bowl, beat together the cream cheese, peanut butter, sugar, and flour until smooth and creamy. I used my hand mixer, you could also use a stand mixer. Up to you.
- Beat in the eggs, one at a time.
- Stir in the milk.
- Pour the batter onto the prepared crust and gently spread it out evenly.
- Press the unwrapped Reese’s cups into the batter, evenly spaced, so when you cut the bars, you’ll have 15. Once you have them placed, gently tuck them into the batter so that they’re full covered. Use a spatula to spread the batter evenly across the top.
- Bake for 10 minutes at 325 degrees.
- After 10 minutes, reduce heat to 260 (my oven doesn’t do 260, it does 250 or 300, so I did my best to put it just past 250) and bake for 40 minutes or until the center is just slightly jiggly.
- Cool on the counter top for 30 minutes then move to the refrigerator to cool for another 4+ hours. I put mine in overnight.
- To top the cheesecake
- Place the chocolate chips and tablespoon of peanut butter into a microwave safe bowl. Microwave for 10-20 second intervals (depending on your microwave) until melted, taking out to stir after each interval.
- I placed the chocolate mixture into a baggie & snipped the tip (very small cut) and drizzle over the top. I started out being nice & neat with diagonal stripes, then I went all willy-nilly & just kinda swirled it all over. Place back into the fridge to let the chocolate set.
- Cut into bars so that each bar gets a Reese’s cup. These make (what I think) are very generous sized bars. You could probably cut them in half (making 30 bars) and still have happy campers.
Source: Adapted from Buns In My Oven