Reese's peanut butter cup cheesecake
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pack | GRAHAM CRACKERS, crushed |
| 5 | tablespoons | BUTTER, melted |
| ⅓ | cup | SUGAR |
| Mix and pat into a 10\" springform pan. | ||
| 32 | ounces | CREAM CHEESE (good quality), taken out of |
| Package and warmed in microwave for 2 | ||
| Minutes on high | ||
| 1 | cup | SUGAR |
| 5 | Jumbo EGGS, shelled and placed in bowl then | |
| Warmed in microwave for 25 seconds | ||
| ¼ | cup | CORNSTARCH |
| 1 | teaspoon | VANILLA |
| ½ | cup | WHIPPING CREAM |
| 8 | REESE'S PEANUT BUTTER CUPS, chopped into | |
Directions
** **
medium-size pieces ** Cream the cheese until light. Add sugar and beat some more. Add eggs one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in the candy.
Pour into crust and bake at 350-degrees for 1 hour or so until outside edge is firm and middle is still soft. (Keep a pan of water in the bottom of the oven as the cake is baking to keep the humidity high and keep the cake from cracking.
When the cake comes out of the oven run a knife around the edge.
Cool for several hours then top with more chopped Reese's and drizzle with melted chocolate.
Optional- Add 1 cup chopped peanuts to the crust or even add ½ cup peanut butter to the cake (after the eggs and before the cream).