Peanut Butter Cheesecake with Reese's cups is one of the finest desserts ever! One cake has creamy, chewy, and crunchy textures! View the recipe video below to see how simple and delicious this dessert is!
– 19.9ozbox brownie mixand ingredients required on box – 15Peanut Butter Cup – 24ouncescream cheesesoftened to room temperature – 12ouncespeanut butter – 1 1/2cupsgranulated sugar – 1/4cupall-purpose flour – 1/2teaspoonssalt – 1teaspoonvanilla extract – 3large eggsroom temperature – 1/2cupsour creamroom temperature – 1/2cupheavy cream – 15Peanut Butter Cup – 12ouncesmilk chocolatefinely chopped – 2tablespoonspeanut butter – 1cupheavy cream – 1tablespooncorn syrup – 1 1/2cupswhipped cream – 1/4cuppowdered Sugar – 2tablespoonscocoa powder – 1/2teaspoonvanilla extract – Peanut M&M’ – Peanut M&M’s chopped – Chopped Peanut – Peanut butter cup
Ingredients
Prepare a 9- or 10-inch springform pan with nonstick spray.Outdoor foil the pan.Prepare brownie mix as directed.Pour batter into springform pan.Press Peanut Butter cups onto brownie layer gently.Freeze for an hour to settle layer.
Start with a 325-degree oven.Beat cream cheese and peanut butter for 1 minute in a large bowl. Mix sugar, salt, and flour until lump-free. Use a spatula to scrape bowl sides.
Add the eggs one at a time to the mixer on low and beat until just combined. Use a spatula to scrape bowl sides.Beat sour cream, cream, and vanilla until combined.
Pour half the batter over the brownie layer in the pan. Level the top with a spatula and add Peanut Butter Cups.Add remaining cheesecake batter. Level the top with spatula.
Use a deep roasting pan to place the springform pan in. Place HOT water halfway up the springform pan's sides in the roasting pan.
Bake the cheesecake for 45–50 minutes in the preheated oven. Or until the cheesecake is puffy and settled on the sides but somewhat unstable in the centre.
Immediately after turning off the oven, crack open the door. Put the cheesecake in the open oven and let it cool fully.
After cooling, refrigerate for 5-6 hours.Run a butter knife along the edges to remove it from the pan. Keep refrigerated until serving.
Set aside chopped chocolate, peanut butter, and corn syrup in a medium basin.Simmer cream in a small pot over medium heat. Set aside 1 minute after pouring cream over chocolate chunks.
Whisk the melted chocolate into the cream until smooth and shiny. Reserve at room temperature until needed.Cover chilled cheesecake with ganache. Allow ganache to set, about 1 hour.
Whisk all ingredients in a chilled bowl until frothy.Pipe on cheesecake with a star-tipped piping bag.Keep chilled until serving.Serve with garnish.
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