Welcome back! My name is Devon Benzaia and I’m a writer for the Patriot Press. It’s been a long time since my last review, but I’m back with a bang of a recipe- Reece’s Peanut Butter Cup Cheesecake from the Pioneer Woman herself, Ann Marie Drummond.
For this recipe, you will need the following ingredients:
FOR CRUST
½ cup cocktail peanuts
30 chocolate cookies (from Oreos)
2 tbsp light brown sugar (regular brown sugar works just fine as well)
4 tbsp unsalted butter, melted
FOR FILLING
48-ounce blocks of cream cheese
½ cup sour cream
1 cup creamy peanut butter
1 cup granulated sugar
¼ tsp salt
4 large eggs
⅔ cup heavy whipping cream
FOR CHOCOLATE TOPPING
½ cup semi-sweet chocolate chips
⅓ cup heavy whipping cream
OPTIONAL: I cut up some extra peanuts, cut up Reece’s peanut butter cups to create a border around the top of the cheesecake, and added a dash of salt across the top
Step 1: Preheat the oven to 350°F and tightly wrap a 9-inch springform pan with foil.
Step 2: Place the peanuts in a food processor and pulse until roughly chopped. Add the cookies and light brown sugar, and pulse until finely ground. Add the butter and pulse until the mixture resembles the texture of wet sand.
Step 3: Transfer the mixture to the pan and press it with the bottom of a glass so the crust rises about 1 inch up the side of the pan.
Step 4: Place the pan inside the oven and bake for 10 minutes. Remove from the oven and let cool while making the filling, reducing the oven temperature to 325°F.
Step 5: In a bowl, mix the cream cheese and sour cream on medium low speed until totally smooth, for about 3 minutes. Add the peanut butter, sugar, and salt, beating at the same speed until combined.
Step 6: With the mixer running, add the eggs one at a time until fully incorporated. Make sure to scrape the sides of the bowl to incorporate everything into the batter. Finally, mix the heavy whipping cream until combined.
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Step 7: Pour the batter into the crust and tap/jiggle the pan to level the batter.
Step 8: Boil 8 cups of water and place into a larger pan, allowing the water to rise 1 inch. Place the cheesecake pan inside the larger pan full of water and bake for 75-80 minutes. If needed, add more hot water as time goes on.
Step 9: When the cheesecake is done baking, crack the oven and turn off the heat to prevent the cheesecake from cracking apart. After 1 hour, remove it from the water bath.
Step 10: Chill the cheesecake for 6 hours-overnight.
Step 11: To make the chocolate topping, place the chocolate chips in a bowl. Microwave the cream until very hot for 1 minute and pour it over the chocolate. Let it stand for 10 minutes and then stir until it is fully melted.
Step 12: Pour the ganache over the cake, spreading it with a spatula. Feel free to decorate however you’d like, and refrigerate until you are ready to serve. Enjoy!
Review: This recipe tasted absolutely delicious; it was so difficult to keep myself from eating the entire thing by myself. While it was a lot of work, and my first time making cheesecake, I do think it was definitely worth it. There’s a little bit of everything with this dessert, and any cheesecake enthusiast would be delighted to have it. The water bath was quite difficult and I would advise that you really do make sure that your foil is tightly wrapped to prevent the water from seeping in. That happened to me in a small area of my cake which made it temporarily soggy, but dried as the cake was left out to cool. The foil made the edges of my cheesecake not so smooth-looking, but I’m not sure of a way to prevent that. Overall, this recipe is super tasty and I recommend it 10/10 if you have some time on your hands!
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