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Reese’s White Chocolate Cheesecake

If you were to ask me what inspired me to think up such an intricate cheesecake, I would not be able to tell you. But I can tell you this- I get really bored in biology. I’m sorry but allele frequencies and gene pools just do not interest me. But baking sure does!! šŸ™‚

Reese’s White Chocolate Cheesecake

Crust

  • 40 Nutter Butter Cookies
  • 4 tablespoons melted butter
  • 3 tablespoons white chocolate (melted)
  • 2 tablespoons sugar

Filling

  • 3 8-oz. packages cream cheese, at room temperature
  • 8 oz. white chocolate, melted and cooled
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1/3 cup creamy peanut butter
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1 (12 oz.) bag peanut butter chips
  • Reese’s white chocolate peanut butter cups, chopped
  • Reese’s Peanut Butter Sundae Topping, for drizzling
  1. Position a rack in the center of the oven and heat the oven to 375 degrees F
  2. In a food processor, pulse the nutter butter cookies until fine crumbs. Add in the sugar, melted butter, and melted white chocolate and pulse until it holds together when squeezed. Press into the bottom of a 9-inch springform pan and 1/4 inches up the sides. Bake for 10 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F
  3. In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted white chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. Beat in the peanut butter. Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Stir in the peanut butter chips. Pour half the batter into the pan. Then drizzle with the peanut butter sundae topping and top with chopped white chocolate reese’s cups. Repeat with remaining layer
  4. Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours

Here is the baked crust. Unfortunately I forgot to get nutter butter cookies when I was at the store, so I just used vanilla wafers. It still tasted very good

Pre-baked
Post-baked
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3 responses »

  1. Eartha Paonessa

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    Reply
  2. Panic Attack Treatment

    Thanks so much with regard to giving everyone an update on this topic on your site. Please be aware that if a new post becomes available or in the event that any adjustments occur on the current article, I would be considering reading a lot more and finding out how to make good use of those tactics you talk about. Thanks for your time and consideration of other folks by making your blog available.

    Reply
  3. This cheesecake is amazing!! Thank you so much for posting this recipe!! My husband and I absolutley love it, and he begged me to make it again for him this year for his birthday šŸ™‚

    Reply

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