12ouncesReese’s peanut butter miniature cupsunwrapped and roughly chopped
1cupsemi-sweet chocolate chips
8ouncepackage Reese’s Minis
Preheat oven to 325 degrees F.
Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.
Pour in the melted butter and a pinch of salt; pulse a few times to combine.
Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.
Place the pan into the preheated oven; bake for 10 to 12 minutes. Remove from the oven, then set aside to cool. When the spring-form pan has cooled, wrap aluminum foil around the sides.
Beat the cream cheese with a mixer until smooth.
Add the eggs one at a time, scraping down the sides of the bowl after the addition of each egg.
Add in the brown sugar, peanut butter, cream, and vanilla; beat until combined. Scrap down the sides of the bowl a few time while beating. It will take a few minutes to get the peanut butter mixed in.
Gently fold in the chopped up peanut butter cups with a spatula, then pour the mixture into the cooled crust.
Heat a medium pot of water on the stove until steaming.
Place the foil-lined spring-form pan inside a larger pan. Carefully pour the hot water into the larger pan, until the water is about 1 inch up the sides of the spring-form pan.
Bake the cheesecake until just set, about 1 hour 15 minutes. Then turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the oven. Let it sit for about an hour, then remove the cheesecake from the oven. Cool completely, then refrigerate until completely cool, about 2 to 3 hours before topping.
Pour the cream into a small sauce pot. Heat until simmering, but not boiling. Remove from the heat and pour in the chocolate chips. Allow the mixture to sit a couple of minutes, then stir until smooth. Pour the chocolate mixture over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the peanut butter cups over the top of the cheesecake.
Room Temperature Ingredients: the cheesecake comes together better when the ingredients are at room temperature. Especially the cream cheese can be chunky instead of smooth when it is cold.Scrape Down the Bowl: To ensure a smooth, creamy texture be sure to scape down the sides of the bowl after each addition when mixing the ingredients.Do Not Overmix: Overmixing the ingredients can cause cracks. However, overmixing is hard not to do, especially using a mixer. Try not to overmix the ingredients, but if you do, IT IS NOT the end of the world. If your cheesecake cracks, it provides a nice crevice for the chocolate ganache to pool into, and no one will ever see it with all the peanut butter cups on top anyway!Miniature Peanut Butter Cups: In my opinion, miniature peanut butter cups have the best chocolate peanut butter ratio. They work the best for this cheesecake.Stir in Peanut Butter Cups: When the cheesecake is mixed, stir in the peanut butter cups with a spatula to not break them up too much into the cake.Always Use a Waterbath: A water bath is essential and creates the perfect baking environment for baking a cheesecake. Keep reading to learn more! Don’t Overbake! Overbaking is the leading cause of cracking. Although the edges of the cheesecake will be slightly puffy, there will be a 2 to 3-inch wobbly area in the center when it is finished baking. Just turn the oven off. It will form up as it cools.Don’t Rush Cooling: To prevent cracks from forming, let the cheesecake cool inside the oven after baking. Then remove it from the oven and let it come down to room temperature. The gradual temperature change is ideal for this delicate cake. Chill The Cheesecake: When the cheesecake is down to room temperature, cover it tightly with plastic wrap and place it in the refrigerator to chill for a minimum of 2 to 3 hours before adding the ganache.
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