Decadent peanut butter cheesecake with chunks of miniature Reese's Peanut Butter Cups and drizzled with chocolate sauce!
So, Paul has been begging me to make him a peanut butter cheesecake for I don't even know how long. Now, before you think I'm a horrible wife, let me explain. The man DOESN'T EAT DESSERT. I'm not kidding. I'll make cakes, cookies, etc. and I'M the one that eats the entire thing. That's why I usually don't make desserts with peanut butter because it would seriously sit there until it went bad.
When I found out that the next Iron Chef Mom ingredient was peanut butter, I knew I had to finally make a peanut butter cheesecake. This one was amazing! Silas actually begs me every day for a piece of the "cheese tate" and wants me to make this for his birthday cake next month. It's a keeper for sure!
Set the cream cheese out to soften as it comes to room temperature. For the crust, mix together graham cracker crumbs, sugar, and butter until moist. Press crust into the bottom and half way up the sides of a 9 inch spring form pan. Bake at 350 degrees for 7 minutes. Remove from oven and reduce heat to 325. In a stand mixer, beat the softened cream cheese and sugar. Add the vanilla and peanut butter and beat until well combined. In a small bowl, crack the eggs and beat slightly with a whisk. Gradually pour the beaten eggs into the mixing bowl on low speed. Gently fold in the chopped mini peanut butter cups. Spread batter into graham cracker crust and bake for 1 hour to 1 hour 10 minutes, the center will still be slightly giggly. Allow cheesecake to cool on counter and then refrigerate overnight. Serve with drizzled chocolate syrup, if desired.
So, do you have a great peanut butter recipe? Come share it at our weekly Iron Chef Mom competition! Kristi over at I Should Be Mopping The Floor is hosting this week, it's going to be a blast! See you there and good luck. :)