I love cheesecake and I love peanut butter, but peanut butter cheesecake isn’t SO exciting. I decided to make a cheesecake with a peanut butter cookie crust and with peanut butter cups on top to take it over the top. This is a super rich and decadent dessert. Perfect for Thanksgiving, Christmas or any Fall/Winter occasions. And the best part? It’s MUCH easier to make than it looks!
1 package of Pillsbury Ready to Bake refrigerated Reeses peanut butter cookies
2 (8 oz.) packages of cream cheese, room temperature
3/4 cup of sugar
1/3 cup of whipping cream
1/3 cup of sour cream
Pre-heat the oven to 350 degrees. Grease a 9-inch spring-form pan.
With fingers, press the cookies at the bottom of the pan until flat, to make the crust. You should push about halfway up onto the sides of the pan as well. (refer to picture above).
In a large bowl, beat the cream cheese and sugar on low speed until creamy. Add the eggs one at a time, beating and scraping sides of bowl after each addition. Add the whipping cream and sour cream and beat until combined. Pour the filling over the cookie crust.
Bake for 1 hour to 1 hour and 5 minutes. Open the oven door slightly and let cheesecake cool for 2-3 hours in the warm oven. Remove cheesecake from the oven and run a butter knife gently around the sides of the pan. Refrigerate for 1 hour before decorating.
1 jar of Hershey’s Hot Fudge
Approximately 15-20 medium sized Reeses Peanut Butter cups
Using a spoon, cover the entire top of the cheesecake with hot fudge. Make sure to drizzle the edges for the waterfall look. Then cut the peanut butter cups in half and decorate as shown in the picture.