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Chocolate and Peanut Butter Cup Cheesecake

Chocolate and Peanut Butter Cup Cheesecake

Chef's notes

Cheesecakes

Although they can be elaborate, basic cheesecakes are a snap to make especially when using a food processor. They usually require limited ingredients, are almost full proof, and can easily be customized with different crusts, toppings and flavored fillings. Although we traditionally think of cheesecakes made with cream cheese, Italian versions commonly use ricotta cheese or a combination of both.

Chocolate and Peanut Butter Cup Cheesecake

Everyone loves chocolate and Reese's Peanut Butter Cups. This great cheesecake is just a little whimsical, perfect made with the help of grandchildren. It has a chocolate animal cracker crust, and chocolate cheesecake filling with Reese's Peanut Butter Cups in the middle. It's especially easy to make if using a food processor. A hand mixer works almost as well.

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Chocolate and Peanut Butter Cup Cheesecake

Ingredients

Crust

2 cups chocolate animal cracker crumbs (or or chocolate graham, shortbreads, etc.)
5 tablespoons unsalted butter

Filling

3 8 oz. packages of cream cheese
1/2 cup sugar
4 large eggs
6 oz. semi-sweet chocolate melted
1/2 pound Reese's Mini Peanut Butter cups quartered.

Boiling water

Optional Garnish

Finely chopped additionsl peanut butter cups

Instructions

In a food processor, pulsate chocolate crackers into 2 cups of crumbs (can be done in a zip lock bag with a rolling pin). Process the butter into the crumbs. Press crumbs onto the bottom and and half way up the sides of a 9 inch diameter spring form pan. Bake at 325º until set, about 8 minutes. When cooled, double wrap the bottom and sides of the pan with aluminum foil. Increase oven temperature to 350º
Mix cream cheese and sugar until smooth; add eggs one at a time followed by the melted chocolate; beat until fully incorporated.
Pour about a third of the filling over the cookie crust. Cut mini peanut butter cups vertically in half and gently place a generous single layer on the filling. Cover with the remaining filling.
Place into a roasting pan and both into the oven. Add about an inch high of boiling water to the roasting pan. Bake for 40 to 50 minutes, until filling is set in center.
Once cooled, refrigerate overnight. Remove and release to a large plate shortly before serving.
Option, garnish with chopped peanut butter cups.

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