Since I bake desserts pretty much every other day, many of the leftovers go to my coworkers. The other day one of my fellow nurses requested that I make a peanut butter cheesecake. I did some research, and stumbled across this recipe .
It looked so good on the screen I just wanted to eat a piece right then. However, I felt like the cheesecake needed a little something more so I added peanut butter frosting and little mini Reese’s cups. I absolutely love these little mini cups because they are so stinkin’ cute. Plus, you can eat like 10 of them and not feel as guilty.
This cheesecake is easy to make but requires time to chill. Trust me, it is worth it in the end!
This recipe is forgiving since the cheesecake is covered in chocolate. This means no water bath is required but I strongly recommend it. A water bath is used to create humidity in the oven to help prevent cracks on cheesecakes. If you do not want any cracks, wrap your springform pan in aluminum foil and place inside of a larger pan or dish filled with hot water. Another way to prevent cracking is to let the cheesecake cool in the oven instead of bringing it directly out to room temperature. If you turn off your oven after the cheesecake is done baking, let the cheesecake cool for 1 hour in the oven with the door cracked open, then take out to cool on a wire rack. Sally has an excellent post about preventing cracks and it is worth a read.
The most difficult part about baking this cheesecake is waiting for it to be finished cooling! It needs to set up in the refrigerator overnight, then have the chocolate poured over it, and then has to set again for 3-5 hours. It is SO worth it, I promise you.
This Reese’s peanut butter cheesecake was a huge hit with my coworkers and went great with our coffee during night shift. This cheesecake would be perfect for any occasion and definitely has a huge wow factor. Happy Baking!