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Reese’s Peanut Butter Pie Cheesecake Fusion
Plat : CakesPortions
12
portionsTemps de préparation
20
minutesTemps de cuisson
1
heureCalories
660
kcalIngredients
1 1/2 cups chocolate cookie crumbs
– 1/4 cup unsalted butter, melted
– 3 (8 oz) packages cream cheese, softened
– 1 cup creamy peanut butter
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1/2 cup heavy cream
– 1 cup Reese’s Peanut Butter Cups, chopped
– 1/2 cup hot fudge sauce, warmed
Directions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Combine the chocolate cookie crumbs and melted butter in a medium bowl. Press the mixture into the bottom of the prepared pan to form the crust. - . In a large mixing bowl, beat the cream cheese, peanut butter, and granulated sugar until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs, one at a time, beating well after each addition.
Blend in the sour cream and heavy cream until the mixture is smooth. - Fold in the chopped Reese’s Peanut Butter Cups.
8. Pour the batter over the crust in the springform pan.
9. Bake in the preheated oven for 55-60 minutes, or until the center is just set and the top appears slightly dry. - Allow the cheesecake to cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight.
11. Before serving, drizzle the warmed hot fudge sauce over the top.
