This is a fantastic fall dish. Apple varieties that can be used include Winesap, Rome Beauty, Newtown Pippin, Granny Smith, and Golden Delicious.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 5 hrs |
| Servings: | 16 |
| Yield: | 1 10-inch cheesecake |
Ingredients
- 2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
- ½ cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 5 large eggs, at room temperature
- 1 ½ cups dark brown sugar
- 1 cup smooth peanut butter
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese’s®), unwrapped
- 1 (8 ounce) package semisweet chocolate chips
- ½ cup heavy whipping cream
Instructions
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts
| Calories | 805 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 26 g |
| Sodium | 436 mg |
| Sugars | 51 g |
| Fat | 56 g |
| Unsaturated Fat | 0 g |
Reviews
My family said it was too sweet, and they are normally Reese’s Peanut Butter Cup fans. I’m going back to my old recipe.
This recipes is RICH, but it is very yummy. I used half the peanut butter (personal preference), but other than that it was a hit! My daughter now wants it for her next birthday cake.